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Scarola with raisins and pine nuts
Serves four people
Scarola is called escarole here and is a type of endive, it has big floppy leaves but if you can't get hold of it the more easily obtained curly endive can be used.
Ingredients
2 heads escarole
2 cloves garlic
2 tblsp good red wine vinegar
100ml olive oil
½ cup raisins soaked over night in ½ cup water
½ cup toasted pine nuts
Method
Finely slice the garlic and fry in half the oil until light brown and nutty tasting. Keep in the oil.
Separate the escarole leaves and wash, don't worry about drying the lettuce as a little moisture on the leaves is good.
In a hot pan, using a splash of oil, fry the lettuce in small batches until it starts to caramelise on the edges. Season with salt and pepper as you cook the lettuce.
When all the lettuce has been cooked, sprinkle with vinegar and mix with the garlic, pine nuts and raisins.
This dish is great with fish especially if you make an anchovy sauce, also good with roast chicken.
© Megan Jones
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