Baked escarole gratin for a special side dish. Escarole was a relatively recent discovery for me. I used wide-head escarole and prepared a special side dish or even a light main course. Few and simple ingredients and in a few minutes, without blanching the vegetables first, here is the perfect side dish to accompany all your meals. I also recommend not to miss the recipe for Sautéed Savoy Cabbage with Speck. Escarole is rich in vitamins A and C, iron, and calcium and is abundant in water and minerals. Escarole also contains two very important substances for the body: magnesium and folic acid. Being a low-calorie food, escarole is also recommended for those on a diet. Many more reasons to consume it and it is also very delicious. Today I simply baked it with cherry tomatoes, Taggiasca olives, and anchovy fillets. A sprinkle of breadcrumbs and a gratin in the oven made the dish truly delicious. Let’s run to the kitchen and prepare a delicious Baked escarole gratin
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for Baked Escarole
- 1 head escarole (endive) (about 12 oz)
- 1 cup cherry tomatoes
- 1/2 cup Taggiasca olives
- 1/4 cup breadcrumbs
- 4 fillets anchovies in oil
- 1/4 cup raisins
- as needed salt
- as needed extra virgin olive oil
How to Prepare Baked Escarole Gratin
Remove the damaged outer leaves. Separate the escarole into leaves, cut the core. Cut the leaves into strips not too thin. Transfer the escarole into a colander and wash it under running water. Let it drain well.
Transfer the escarole to a bowl. Season it with a pinch of salt, pitted olives, raisins, and cherry tomatoes cut into small pieces. Also, add the anchovy fillets cut into small pieces and 2 tablespoons of olive oil. Mix with 2 tablespoons. Transfer the escarole into a baking tray. Sprinkle the entire surface with breadcrumbs and add a drizzle of olive oil.
Cover the tray with a sheet of aluminum foil. Let the vegetables bake in the hot oven at 375°F for 30 minutes. After 20 minutes of cooking, remove the foil and continue cooking for another 10 minutes. This way the escarole will cook well and then gratinate.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you prefer, you can add a finely chopped clove of garlic
If there’s any leftover escarole, store it in a container in the fridge for 1-2 days
Also, don’t miss the recipe for Baked Zucchini Sticks
