How to cook the escarole with pine nuts and raisins
To prepare this recipe, first wash the escarole salad head and chop coarsely.
Brown the finely chopped onion in a non-stick pan with a drizzle of extra virgin olive oil, add the escarole and cook the vegetables for about 5 minutes.
Then add the pine nuts (previously toasted for a couple of minutes in a pan without seasoning) and the raisins, lightly soaked in hot water.
Add salt and continue cooking for another 10 minutes, until the vegetation water has dried.
Variations to this recipe with escarole
Escarole with pine nuts and raisins is a classic winter side dish that lends itself well to various additions. Try some of the ones suggested below!
- Anchovies. Add a couple of anchovies in oil to the initial sauce, your side dish will be even tastier
- Dried plums. By replacing the sultanas with dried plums, you get an equally balanced and tasty dish
- Radicchio. A few leaves of radicchio will give a pleasant bitter-sweet contrast