2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Escarola is a green leafy vegetable, a member of the chicory family. It has broad, green, curly leaves and a slightly bitter taste. It can be consumed both raw and cooked.
Escarola is less bitter than other members of this family. The bitterness is felt most strongly at the base, and the leaves become bitter only when they are darker.
Escarola provides more vitamins and minerals than regular Iceberg lettuce. It is low in calories and high in vitamin A, fiber, calcium, iron and vitamin C.
The large amount of vitamin A helps prevent osteoporosis and cancer. In addition to being served in green salads, escarole is often stewed.
It is often included in recipes for pasta and soups, and is especially respected in Italian cuisine. One of the most famous recipes with escarola is that with white beans and added ham or bacon.
When used for salads, the inner, lighter colored leaves are a good choice. Combines well with fruits in salads and dairy products. It goes well even with highly flavored cheeses such as Roquefort and goat cheese. It is ideal as a meat garnish.
In soups, cut into strips and so add. In this way the dish is enriched with color, fiber and nutrition.
Grilled escarola is a nice way to complement your menu. The head can be cut in half and then seasoned with butter and black pepper. In the end, you just have to put it on the grill. Serve with vinegar and grated cheese on top.
Slightly crushed escarola with lemon is a great addition to fish dishes, seafood or vegetarian dishes. Escarola is also an integral part of the Italian holiday soup Strachatela, consumed at Christmas, New Year or Easter. It is also part of the Italian Wedding Soup, so named because the meat and greens in it combine well as the newlyweds at the wedding ceremony.
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