Smothered Escarole
Scarola Affogata

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Smothered Escarole
Scarola Affogata
cookbook: La Cucina di Lidia
user comments (2)

serves: 4 servings


1 pound escarole, approximately 2 heads
6 garlic cloves, crushed
3 tablespoons olive oil
½ teaspoon salt
¼ teaspoon crushed red pepper flakes
fresh black pepper


Remove the outer leaves of escarole if damaged or discolored. Cut off the bases, wash the leaves twice in abundant cold water, and drain. In a large pot, sauté the garlic in oil until golden but not brown. Add the remaining ingredients, cover, and cook over moderate heat 3-4 minutes, stirring occasionally. Remove and discard the garlic; serve immediately.

La Cucina di Lidia

Details the story of Lidia’s family and her background. The recipes reflect Lidia’s culinary heritage and regional cuisine of Northern Italy, especially Friuli-Venezia-Giulia. They include recipes for risotto with porcini mushrooms, sauerkraut with pork and palacinke- thin sweet crepes. Lidia also discusses wines and spirits of Italy and offers wine suggestions for many dishes

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