Foods From My Childhood

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.

And if I catch you eating at Pat's or Geno's in South Philly, I'll block you!

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.