Find out how to prepare tasty dishes that put this vegetable as protagonist on your menu
With a slightly bitter taste, the discharge usually appears shy in Brazilian dishes, usually in salads. However, this Chicons family vegetable has a lot to offer. Rich in vitamins, minerals and fibers, it is an excellent health ally. In addition, adds a special touch to creative preparations – such as pasta and soups – and combines sauces and cheeses.
Subsequently, take a look at 5 fantastic recipes with Escarola!
Scarce
Ingredients
Mass
- 3 cups of tea wheat flour
- 1/2 cup of oil tea
- 1 cup of hot milk
- 2 eggs
- 1 tablespoon of powder cooking
- 1 teaspoon of salt
- Oil fat
- Flour wheat flour
Filling
- 2 tablespoons of olive oil
- 1 chopped garlic tooth
- 1 chopped onion
- 1 chopped discharge package
- 1/2 cup of chopped black olive tea
- 1/2 cup of cup and fried cup bacon
- Rooms and black pepper ground to taste
- 200 g of grated mozzarella
Methods of preparation
Filling
In a pan, heat the olive oil over medium heat and brown the garlic and onion until golden brown. Add the discharge and brown until it wraps and dry the excess liquid. Add the olive and bacon. Season with salt and black pepper and mix. Reserve.
Mass
In a bowl, mix eggs, hot milk, oil and salt. Gradually add the wheat flour, mixing well until smooth. Finally, add the yeast and mix gently.
Grease an average shape with oil and flour with wheat flour. Place half of the dough on the bottom of the pan. Spread the filling at the top and sprinkle the cheese. Cover with the rest of the dough, spreading carefully. Bake in a preheated oven at 180 ° C for about 35-40 minutes or until golden brown. Serve later.
Spaghetti with escarola and bacon
Ingredients
- 250 g of spaghetti
- 1 pack of sliced tape
- 150 g of Bacon cubes
- 2 peeled and chopped cloves of garlic
- 1 tablespoon of olive oil
- Grated Parmesan, olive oil, salt and ground pepper ground to taste
- Cooking water
Methods of preparation
In a pan, put the water and bring over medium heat to a boil. Add a spoonful of salt and spaghetti and cook until al dente. Turn off the heat, drain the water and set aside. In a pan, fry the bacon over medium heat until golden brown. Add the garlic and brown for 2 minutes. Add the drain leaves and brown until it is wrapped. Put the spaghetti and mix to incorporate. Turn off the heat and season with salt and black pepper. Sprinkle with olive oil and sprinkle with Parmesan. Serve later.
Ricota and walnut
Ingredients
Mass
- 1 cup of wheat flour
- 1/2 cup of full flour tea
- 100 g of cold butter
- 1 egg
- 1 tablespoon of cold water (if necessary)
- 1 pinch of salt
- Burro fat
- Flour wheat flour
Filling
- 1 chopped drain pack leaves
- 1 clove of peeled and chopped garlic
- 1 tablespoon of olive oil
- 200 g of Ricota
- 3 eggs
- 1/2 cup of sour cream tea
- 1/3 cup of chopped walnuts
- Salt, ground black pepper and nutmeg nuts to taste
Methods of preparation
Mass
In a container, mix the flour and salt. Add the cold butter and mix with the tip of the fingers to a thick crumb. Add the egg and mix up to a homogeneous mass (add cold water if it is too dry). Model in the shape of a disc, wrap with cinematographic plastic and refrigerate for 30 minutes. Then, open the dough with a roll and lines the bottom and sides of a buttered quiche and flour with flour with wheat flour. Put the bottom with a fork and bake in a preheated oven at 180 ° C for 10 minutes. Reserve.
Filling
In a pan, heat the olive oil over medium heat. Add the garlic and brown. Add the drain leaves and brown until it is wrapped. Turn off the heat and set aside. In a container, mix eggs, sour cream, crushed ricotta, salt, black pepper and nutmeg. Add the discharge and braised walnuts and mix to incorporate. Place the filling on the pre-cotto dough and cook at 180 ° C for 35 minutes. Serve later.
Scarola soup with white beans
Ingredients
- 1 chopped drain pack leaves
- 1 1/2 cup of tea White cooked
- 1 peeled and chopped onion
- 2 peeled and chopped cloves of garlic
- 1 tablespoon of olive oil
- 1 l of vegetable broth
- Rooms and black pepper ground to taste
Methods of preparation
In a pan, heat the olive oil over medium heat. Add the onion and brown until it is transparent. Add the garlic and mix for another 1 minute. Add the white beans and vegetable broth and boil for 10 minutes. Then put the drain leaves and cook for another 7 minutes. Season with salt and black pepper. Serve later.
Scarola and anchovy lasagna
Ingredients
- 1 chopped drain pack leaves
- 4 sbucciati and chopped garlic teeth
- 1/4 cup of tea with olive oil
- 5 Anchovy fillets chopped
- 1 teaspoon of salt
- 1 cup of milk tea
- 200 g of lasagna pasta
- 2 cups of grated mozzarella
- 250 g of Cremosa Cagliata
- Grated Parmesan to finish
Methods of preparation
In a pan, heat the olive oil over medium heat. Add the garlic and brown. Add the drain leaves, anchor and salt and mix. Cover the pan and cook until the discharge leaves not drying, stirring occasionally. Turn off the heat and set aside.
In a refractory, put the milk and cover with the lasagna pasta leaves. Splex with the exhaust mixture and sprinkle with mozzarella. Repeat the process until it fills the entire container. Finish with a creamy curd and bake in a preheated oven at 180 ° C until the lasagna become soft. Remove from the oven and sprinkle with Parmesan. Serve later.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
