Scarole Condite Sole e Terra del Vesuvio

Escarole with Capers and Olives, in Sunflower Olive Oil

Escarole 72%
Green olives
Sunflower oil
Sea salt
Garlic, chili pepper, acidifier: citric acid.
Category: Special recipes

Additional information

Source areaNola countryside – Italy
Nutritional IntakeVegetable rich in phosphorus, calcium, magnesium, zinc, iron, selenium and copper. The fresh vegetable is also rich in vitamin A, B9, C, E, J, and omega unsaturated fats: among the omega-3 we have αlinoleic acid, and as far as omega-6, we have oleic acid. Good quantity of insoluble fiber, and much more than in any other vegetables, a high quantity of chlorophyll A and B.
Period of transformationFrom the second week of November to the first week of March.
TriviaEgyptian, Roman and Greek people well knew this vegetable, as it was appreciated for its sapidity and fiber consistency once cooked. The Italian name derives from Latin “escarius”, which means bait or food bait.