The Escarole with Raisins and Pine Nuts is a typically Roman dish, or at least in my home, it has always been cooked as such. So calling this recipe Roman-style escarole, stewed escarole, or simply sautéed in a pan should be the same thing… but then again, I’m not so sure. The important thing, however, is that it is still delicious, and being the right season to prepare it, I never miss it.
There are many varieties of this lettuce with which to prepare escarole, raisins, and pine nuts, like curled escarole, big heart, blonde, curly…, so without problems, use the one you find at the moment.
Not only is this type of endive, which also includes Belgian endive, very good, but thanks to its properties (minerals, fibers, vitamins), it is also very healthy.
What are you waiting for to prepare this delicious Escarole with Raisins and Pine Nuts? Try it right away to see how it turns out, as it is a perfect side dish to serve with Christmas meals.
If you like sautéed vegetables, then don’t miss the upcoming recipes: Sautéed Fennel with Olives
Diced Pumpkin Sautéed in a Pan
Sautéed Radicchio with Raisins and Pine Nuts
If you want to preserve it, use the 300ml glass jars, and for the procedure don’t miss Homemade Preserves
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2.6 lbs curly escarole (endive)
- 1 large onion
- 4 fillets anchovies in oil
- 3.5 oz pitted Gaeta olives
- 1 oz pine nuts
- 1.8 oz raisins
- to taste salt
- 4 tbsps extra virgin olive oil
Tools
- Pan non-stick
How to Prepare Escarole with Raisins and Pine Nuts
First, clean the escarole, soak it in a basin, and after several changes of water, rinse it under running water. Finally, drain it in a colander.
Boil a couple of inches of water in a large pot. Dip the escarole in, and let it cook until its volume is completely reduced. Drain it, place it in a plate or bowl, and cut it into large pieces with a pair of scissors.
Chop an onion into small pieces, preferably red if you prefer a milder taste. Pit the Gaeta olives with a small knife or using an olive pitter.
In a non-stick pan, place the water, chopped onion, and anchovies. Cook over medium-low heat until the water has completely evaporated. At this point, pour in the extra virgin olive oil.
Once the water has completely evaporated, add the escarole, salt, and mix. Then add the pitted olives, continuing to stir.
Now add the raisins and pine nuts, and mix all the ingredients well. Cook for 20 minutes, but always over medium-low heat to prevent it from drying out too much. You can also cover with a lid, leaving a gap open.
Serve your Escarole with Raisins and Pine Nuts, not too hot, so the flavors are well appreciated.
Tips and Variations:
How to store Escarole with Raisins and Pine Nuts? It keeps very well in the fridge for 2 days, but inside a hermetically sealed glass or ceramic container.
If fresh, leave it for 1 or 2 days in the fruit and vegetable compartment.
With this delicious side dish, you can also stuff savory pies, focaccias… and anything else you can think of.
