Neapolitan style escarole in a pan, a delicious and easy-to-make side dish, without the need to boil the escarole first, which stays crunchy with quick cooking and retains its properties. To prepare Neapolitan style escarole, we need some anchovy fillets, raisins, olives, capers or pine nuts, garlic, and chili pepper. It is straightforward to prepare, with a gentle sauté to melt the anchovies in the hot oil along with the other ingredients, and then add the washed and chopped escarole raw, it’s enough to add the dripping escarole after washing, or add a little water to cook it, with a lid, in a few minutes. So let’s see how to prepare it.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Neapolitan Style Escarole in a Pan
- 1 head escarole
- 3 fillets anchovies
- 1/2 tbsp salted capers
- 1/2 tsp raisins
- 1 tbsp black oven-baked olives
- Extra virgin olive oil
- 1 clove garlic
- 1 chili pepper
Tools for Preparing Neapolitan Style Escarole in a Pan
- 1 Pan
- 1 Garlic press
- 1 Cutting board
- 1 Knife
- 1 Bowl
- 1 Colander
Steps to Prepare Neapolitan Style Escarole
First, soak the salted capers to remove some of the salt.
Thoroughly wash the escarole leaf by leaf in the sink, removing any old or damaged parts. Cut it into small pieces in a bowl.
Start preparing the essentials, finely chop a garlic clove and put it directly into a large pan. Do the same for the chili pepper. Immediately add the olives, raisins, and the rinsed capers. Add the anchovy fillets, I used 4, and a little oil.
Over low heat, begin to sauté the ingredients in the pan, allowing the anchovies to melt in the hot oil, then add the escarole, well-drained from water, or add half a glass of water. Cover and start cooking over low heat.
Neapolitan style escarole
Stir occasionally to cook the escarole evenly. It will be ready in about 10-15 minutes. Finally, let it dry if there’s too much water by raising the heat without the lid. I didn’t add salt; it was flavorful as it was.
Neapolitan style escarole
