Sweet and sour escarole, a typical Neapolitan recipe that replicates the unique taste of escaroles making them even tastier.
Le escarole they are the typical Campania product of which Neapolitan cuisine can not do without. Seasonally spring-like, the Neapolitan housewives use the escarole in various tasty dishes. This time, however, we offer you the recipe of sweet and sour escarole.
Some preparations require that the products of the vegetable garden, like these splendid vegetables, get so tired of absorb the tasty ingredients. This dish, specifically, requires gods limited cooking times but the taste will benefit a lot.
The sweet and sour escarole are made such by the presence of two inevitable ingredients: i pine nuts toasted andraisins which give the dish a very special taste.
Ingredients
- 2 tufts of curly broad-bristle (about 700 gr)
- 1 clove of garlic
- 20 gr sultanina grapes
- 10 gr pine nuts
- Salt to taste
- a tablespoon of apple vinegar
Clean the vegetables
Let's start by cleaning the discards well eliminating the lower core with a knife and the outer leaves. Soak the leaves so as to eliminate all the residues of earth that may still have deposited above.
Cook the escarole
In a large saucepan, however, we place a live fire to heat the extra virgin olive oil and the chopped garlic. We also add the pine nuts and raisins and sear the escarole by covering with the lid. The lid of the pot, in this case, is necessary for remove all the water from the vegetables and let it dry, in less time. Let cook for at least 15 minutes before salting and sprinkle very little apple vinegar on the escarole thus creating the characteristic sweet and sour taste.
