Poached escarole, the genuine and delicious side dish

The typical Neapolitan recipe of drowned escarole is very simple to make at home and results in a classic and richly flavored side dish, suitable for winter days.

Are you looking for a classic yet rich side dish to accompany your favorite dishes? The Neapolitan drowned escarole is a delicious side dish, which comes from a long gastronomic tradition. The original recipe calls for cooking this vegetable in a pan , along with other genuine ingredients. To flavor it, you only need capers, olives and chilli. The bitter taste of the escarole, a typical product and widely used in the South in the kitchen, in fact, goes very well with that of the other ingredients.

Let’s not waste any more time and let’s move on to the procedure!

Preparation of the recipe for the poached escarole

1. After you have found a quality product, remove the healthy leaves from the central stem. Wash them carefully under running water and cut them into smaller slices . Drain them on a clean cloth.
2. If you are reckless and you like to flavor your recipes with chilli, then chop it with a knife and set it aside momentarily.
3. Take a saucepan and fill the bottom with enough oil. Also add the chilli and a clove of garlic.
4. Put on the fire for a few minutes and leave to flavor. When the garlic appears golden, remove it.
5. Add the escarole leaves and close with the lid , leaving it to cook for 10 minutes , over medium-low heat .
6. After this time, the escarole will have softened and you can add salt. Also add the olives and capers. The latter must be desalted , so pass them under water first.
7. Cook for another 10 minutes , until everything is well cooked. When finished, turn off and serve.

storage

Serve the affogata escarole, the famous Campania side dish, to accompany meat-based main courses. If you have some leftover, you can keep some in an airtight container in the fridge for 3-4 days .

Alternatively, choose an even more genuine and versatile side dish: boiled artichokes .