Organic Escarole Endive 800g

Escarole Endive

The endive, also called escarole.

Harvesting is done in autumn, winter and early spring.

Escarole Italian endive

Escarole is a green leafy vegetable typical of Mediterranean cuisine, in particular Italian cuisine.

1. Health Benefits: Escarole is rich in vitamins A and C, potassium and iron. It is low in calories and high in fiber, making it an excellent choice for those trying to maintain a healthy diet.

2. Versatility in the Kitchen: Escarole can be eaten raw in salads or cooked in soups, stews and pasta dishes. Its slightly bitter flavor pairs well with flavors such as garlic, lemon and anchovies.

3. Seasonality: Escarole is available all year round, but it is in the best season from autumn to winter.

4. Regional Differences: Escarola is a fundamental ingredient in many regional Italian cuisines, such as Calabrian cuisine where it is used in a classic dish called Stuffed Escarole.

How to cook Escarole Endive?

To cook escarole, start by carefully washing the leaves and cutting off the tough base.

Take a large pan and heat some extra virgin olive oil with a whole clove of garlic.

Add the escarole, cover with a lid and cook over medium heat for about 10 minutes, stirring occasionally.

Once wilted, add salt and pepper to taste, and if you wish, a handful of pitted Taggiasca olives or a pinch of chilli pepper to give an extra touch of flavour.

Cooked escarole can be eaten as a side dish, or used as an ingredient for pasta or rice dishes.

Buon appetito!

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