Inventory, 24 ct : 0
This item was last sold on : 02/24/17
Escarole has broad, slightly curly, pale green leaves with a nutty, bitter taste similar to that of curly endive only with a less bitter bite. The fleshy, dark, outer leaves are more bitter in flavor than the lighter, inner leaves. Cooking will somewhat mellow the bitter flavor of Escarole. Escarole has a crunchy, crisp texture and holds its shape well even when cooked.
Escarole is available year-round with a peak season in the spring and summer months.
Escarole is botanically classified as Cichorium endivia and is a member of the Cichorium genus. The Cichorium endivia species includes all the different varieties of curly endive and broad-leaved escarole. A “true” endive Escarole can also be known by the names Batavian, Bavarian and Broad-leaved endive.
Escarole is high in vitamin A which studies have shown can reduce the risk of osteoporosis and cancer. It is also high in vitamin K which aids the body in blood clotting. In addition it contains significant amounts of folate, vitamin C, dietary fiber, calcium, potassium, iron and antioxidants such as flavonoids and lutein.
Escarole is mildly bitter and adds texture to both cooked and raw dishes. Chopped it can be combined with other greens and used in salad preparations. Its leaves are sturdy enough to stand up to creamy or warm dressings or to act as a salad bed for grilled meats. Add fresh leaves of Escarole to sandwiches or use in lieu of bread as a wrap. When cooked it can be sautéed, braised, stir-fried or added to soups and stews. Its flavor and texture marry well with salt rich meats such as bacon, sausage and prosciutto, white beans, apples, dates, citrus, shallots, fried garlic, avocado, cream based dressings, olive oil, toasted pecans, dried cranberries, and cheeses such as blue, feta and pecorino. Escarole will keep, refrigerated, for up to a week.
Escarole is a signature ingredient in the Italian American holiday soup known as “Straciatella”. Commonly consumed on Christmas, New Years and occasionally on Easter “straccia” translates to mean “rags” in Italian. Its name is a nod to the raggedy appearance of the strings of egg and Escarole floating in the broth. It is also a common ingredient in Italian wedding soup or “minestra maritata” which translated to mean married soup, a reference to the way meat and greens pair together well in the soup.
True endives such as Escarole are believed to be native to Sicily and the Mediterranean region. It has been widely cultivated in England from at least the 1500s. It can be traced back to Greece, Rome and Egypt where it was used as a salad green. There are mentions of it made by Pliny and the poet Ovid in ancient Roman documents. Compared to the narrow leaved endive the wide leaved Escarole is believed to be the eldest variety. Endive is grown today predominately in France, Italy, the Netherlands, Spain and the United States.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Escarole. One is easiest, three is harder.
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