Foods From My Childhood
Sort by:
Showing 1-25 of 27
Rating:
List Type:
Escarole, or broad-leaved endive (var latifolia), has broad, pale green leaves and is less bitter than the other varieties. Varieties or names include broad-leaved Batavian endive, grumolo, scarola, and scarole. It is eaten like other greens, sauteed, chopped into soups and stews, or as part of a green salad.
In my family, this was a once-a-year dish, served on St Joseph's Day (March 19th). Recipes are widely varied: my mother's family only used stale loaves of bread, olive oil, salt and pepper; but my father's family (in the same "county" but on the other side of the mountains), they added pine nuts. Neapolitans make a sauce with the oil, pasta water, red pepper flakes and breadcrumbs.
Load more items (2 more in this list)
Added to
56 votes
Let's Eat, Listal!
(154 lists)list by TrekMedic
Published 8 years, 11 months ago
6 comments