Escarole and Beans with the heat from crushed red-pepper flakes is a traditional recipe served in the southern region of Italy, mainly from Campania and Calabria. “Scarola” is Italian for escarole. Since my family hails from Procida, an island off Naples in the Campania region, you may hear them say “shkah-ROLL,” the Neapolitan dialect. Escarole…
Tag: #Escarole #cookingwithescarole
Grandma’s Sweet Savory Spicy Escarole for Escarole Pie
Grandma Roses’s Sweet Savory Spicy Escarole for Escarole Pie Escarole is a hearty green leafy vegetable. High in folic acid, fiber, and vitamins A and K, and minerals like manganese, copper and potassium. Escarole can be eaten raw or cooked. Serve as first dish –escarole and cannellini bean soup or raw in salads. Growing up…
