Produce
Escarole
Also called scarola, broad-leaved endive
A broad-leaved member of the chicory family with pale, slightly crinkled leaves. It is crisp and bitter raw and turns soft and mellow when cooked.
Origin
Grown across the Mediterranean; in Naples it is a winter staple.
Flavour
Gently bitter with a fresh, slightly nutty sweetness once cooked.
How to use it
Cook it down in olive oil with garlic, olives and capers for pizza di scarola, simmer it in broth, or eat the pale inner leaves raw in salad.
Storage
Refrigerate unwashed in a loose bag and use within four days.
