Scarola alla Napoletana Recipe Guide
Scarola alla Napoletana
Equipment
- Equipment Needed
- Large skillet or sauté pan
- Cutting board and knife
- Colander
- Wooden spoon
Ingredients
- Ingredients
- 2 large heads of escarole about 1.5 lbs, washed and roughly chopped
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic thinly sliced
- 4 anchovy fillets finely chopped (optional for vegetarians)
- 1/3 cup black olives pitted and halved
- 2 tablespoons capers rinsed
- 2 tablespoons pine nuts lightly toasted
- 1/4 teaspoon red pepper flakes optional for a bit of heat
- Salt and pepper to taste
Instructions
- Step-by-Step Method
- Prepare the Escarole
- Wash the escarole thoroughly under cold running water, as it often contains grit. Cut into large pieces and allow it to drain in a colander.
- Toast the Pine Nuts
- In a dry skillet over medium heat, lightly toast the pine nuts until golden and fragrant. Remove and set aside.
- Sauté the Aromatics
- Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes (if using) and sauté until the garlic is fragrant but not browned, about 1-2 minutes.
- Cook the Anchovies (Optional)
- Stir in the chopped anchovy fillets. Cook until they dissolve into the oil, enhancing the dish with a savory depth of flavor.
- Add the Escarole
- Gradually add the escarole to the skillet, allowing it to wilt down before adding more. Stir occasionally to ensure even cooking.
- Incorporate the Flavor Boosters
- Once the escarole is wilted and tender (about 8-10 minutes), add the olives, capers, and toasted pine nuts. Mix well.
- Season and Finish
- Taste and season with salt and pepper as needed. Be cautious with salt since the olives, capers, and anchovies are already salty.
- Serve Warm
- Transfer to a serving platter and drizzle with a bit of extra-virgin olive oil if desired. Serve warm as a side dish or enjoy on its own with crusty bread.
- Variations, Tips, and Substitutions
- Vegetarian Option: Omit the anchovies for a completely vegetarian dish.
- Nut-Free Option: Skip the pine nuts and replace them with sunflower seeds or simply omit them.
- Extra Protein: Add cooked cannellini beans for a heartier variation.
- Make it Spicy: Increase the red pepper flakes for more heat.
- Serving Tip: This dish pairs beautifully with grilled fish, roasted chicken, or as a topping for bruschetta.
Scarola alla Napoletana, or Neapolitan escarole, is a beloved side dish hailing from the Campania region of Italy. This traditional dish combines the mild bitterness of escarole with the savory flavors of olives, capers, anchovies, and pine nuts. It’s a versatile recipe that can accompany a main meal or be enjoyed on its own. From my own personal experience, this dish captures the essence of Neapolitan cuisine, simple, fresh, and packed with flavor. Let me show you how I make Scarola alla Napoletana, ensuring it’s approachable even for beginners.
Notes on What to Expect When Making Scarola alla Napoletana
- Prep Work:
Washing the escarole thoroughly is essential, as it often contains sand and grit. This step might take a bit of time, but it’s worth ensuring a clean dish. - Cooking Time:
Escarole wilts quickly when heated, so don’t be alarmed if it seems like a lot at first. Once cooked, it will reduce significantly in volume, similar to spinach or other leafy greens. - Aromas in the Kitchen:
As the garlic and anchovies cook, your kitchen will be filled with a mouthwatering, savory aroma. If you love Mediterranean flavors, this will be a highlight of the cooking process. - Flavor Profile:
Expect a balance of bitter, salty, and nutty flavors. The escarole’s slight bitterness is complemented by the brininess of olives and capers, while the toasted pine nuts add a mild sweetness and crunch. - Texture:
The dish combines tender, slightly wilted greens with the occasional crunch from the pine nuts. The olives and capers provide a pleasant chewy and briny burst. - Customizing the Saltiness:
Between the anchovies, olives, and capers, the dish naturally leans toward salty flavors. Taste as you go and add additional salt sparingly to avoid overpowering the dish. - Serving Versatility:
This dish is incredibly flexible. While it’s traditionally a side, you might find yourself wanting to pair it with pasta, serve it on bruschetta, or enjoy it as a light main dish with crusty bread. - Leftovers:
Scarola alla Napoletana stores well in the refrigerator for 2-3 days. The flavors deepen over time, making it even more delicious when reheated. Keep in mind, though, that the texture may soften further with storage.
By keeping these notes in mind, you’ll know exactly what to expect and how to make the most of your cooking experience.
Details at a Glance
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Ease of Cooking: Easy
- Servings: 4
- Calories per Serving: ~180
- Cost of Ingredients: Moderate
- Cuisine: Italian (Neapolitan)
- Course: Side Dish
- Equipment Needed:
- Large skillet or sauté pan
- Cutting board and knife
- Colander
- Wooden spoon
- > Go here to buy the must-have equipment and ingredients for making a Savory #Scarola alla Napoletana here.
Ingredients
- 2 large heads of escarole (about 1.5 lbs), washed and roughly chopped
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 4 anchovy fillets, finely chopped (optional for vegetarians)
- 1/3 cup black olives, pitted and halved
- 2 tablespoons capers, rinsed
- 2 tablespoons pine nuts, lightly toasted
- 1/4 teaspoon red pepper flakes (optional for a bit of heat)
- Salt and pepper to taste
- > Go here to buy the must-have equipment and ingredients for making a Savory #Scarola alla Napoletana here.
Step-by-Step Method
- Prepare the Escarole
Wash the escarole thoroughly under cold running water, as it often contains grit. Cut into large pieces and allow it to drain in a colander. - Toast the Pine Nuts
In a dry skillet over medium heat, lightly toast the pine nuts until golden and fragrant. Remove and set aside. - Sauté the Aromatics
Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes (if using) and sauté until the garlic is fragrant but not browned, about 1-2 minutes. - Cook the Anchovies (Optional)
Stir in the chopped anchovy fillets. Cook until they dissolve into the oil, enhancing the dish with a savory depth of flavor. - Add the Escarole
Gradually add the escarole to the skillet, allowing it to wilt down before adding more. Stir occasionally to ensure even cooking. - Incorporate the Flavor Boosters
Once the escarole is wilted and tender (about 8-10 minutes), add the olives, capers, and toasted pine nuts. Mix well. - Season and Finish
Taste and season with salt and pepper as needed. Be cautious with salt since the olives, capers, and anchovies are already salty. - Serve Warm
Transfer to a serving platter and drizzle with a bit of extra-virgin olive oil if desired. Serve warm as a side dish or enjoy on its own with crusty bread.
Variations, Tips, and Substitutions
- Vegetarian Option: Omit the anchovies for a completely vegetarian dish.
- Nut-Free Option: Skip the pine nuts and replace them with sunflower seeds or simply omit them.
- Extra Protein: Add cooked cannellini beans for a heartier variation.
- Make it Spicy: Increase the red pepper flakes for more heat.
- Serving Tip: This dish pairs beautifully with grilled fish, roasted chicken, or as a topping for bruschetta.
- > Go here to buy the must-have equipment and ingredients for making a Savory #Scarola alla Napoletana here.
Notes on What to Expect
Scarola alla Napoletana is a flavorful combination of bitter greens, briny olives, and nutty pine nuts. Expect a well-balanced dish with a mix of textures—the tender escarole contrasts with the crunch of pine nuts, while the olives and capers provide bursts of savory saltiness.
Nutritional Information (Per Serving)
- Calories: ~180
- Protein: 4g
- Carbohydrates: 7g
- Fat: 14g
- Fiber: 3g
- Sodium: ~500mg
Closing
I hope this guide has made creating Scarola alla Napoletana seem a little less daunting. Have you tried making it before, or does this recipe inspire you to try something new? Please, be honest, and let me know in the comments below. I’d love to hear feedback from a real person like you, so leave your thoughts, I’m all ears! 😊
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
