📝 About This Recipe
Transport your kitchen to the heart of Naples with Scarola Affogata, a quintessential Italian contorno that transforms humble greens into a savory masterpiece. The term 'affogata' or 'drowned' refers to the traditional technique of slow-braising the escarole in its own juices along with a punchy medley of Gaeta olives, salted capers, and golden raisins. This dish perfectly balances the slight bitterness of the greens with sweet, salty, and umami notes, making it an indispensable side for any authentic Italian feast.
🥗 Ingredients
The Greens
- 2 large heads Escarole (Scarola) (thoroughly washed and roughly chopped into 2-inch pieces)
The Flavor Base
- 4 tablespoons Extra Virgin Olive Oil (high quality cold-pressed)
- 3 cloves Garlic (peeled and lightly smashed)
- 4 pieces Anchovy Fillets (oil-packed, optional but highly recommended for depth)
- 1/2 teaspoon Red Chili Flakes (adjust to preferred heat level)
Salty and Sweet Accents
- 1/2 cup Gaeta Olives (pitted; Kalamata can be substituted)
- 2 tablespoons Salted Capers (rinsed and patted dry)
- 2 tablespoons Pine Nuts (lightly toasted)
- 2 tablespoons Golden Raisins (soaked in warm water for 10 minutes then drained)
Seasoning
- to taste Sea Salt (be cautious as olives and capers are salty)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by cleaning the escarole thoroughly. Remove any bruised outer leaves, cut the heads into quarters, and soak them in a large basin of cold water to remove all grit. Drain and chop into 2-inch wide ribbons.
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2
In a small bowl, soak the golden raisins in warm water for about 10 minutes to plump them up, then drain and set aside.
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3
In a large, wide skillet or Dutch oven, heat the extra virgin olive oil over medium-low heat.
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4
Add the smashed garlic cloves and red chili flakes. Sauté gently for 2-3 minutes until the garlic is golden and fragrant, but be careful not to burn it.
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5
Add the anchovy fillets to the oil. Use a wooden spoon to mash them until they dissolve completely into a savory paste.
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6
Increase the heat to medium and add the chopped escarole in batches. It will look like a lot, but it will wilt down significantly. Use tongs to toss the leaves in the flavored oil.
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7
Once the escarole has slightly wilted, stir in the olives, rinsed capers, drained raisins, and toasted pine nuts.
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8
Cover the skillet with a tight-fitting lid. This is the 'affogata' stage where the greens steam in their own moisture. Reduce heat to low.
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9
Simmer for 15-20 minutes, stirring occasionally. The escarole should become very tender and silky.
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10
Remove the lid. If there is still a lot of liquid at the bottom of the pan, increase the heat slightly and cook uncovered for another 3-5 minutes until the juices have reduced to a syrupy glaze.
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11
Taste the dish before adding salt; the anchovies, capers, and olives provide a lot of natural salinity. Season with freshly cracked black pepper.
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12
Remove the garlic cloves if desired, transfer to a warm serving platter, and finish with a final drizzle of high-quality olive oil.
💡 Chef's Tips
Always wash escarole multiple times; it is notorious for holding sand in its curly leaves. If you find escarole too bitter, blanch the leaves in boiling water for 2 minutes before sautéing. Don't skip the raisins and pine nuts—they provide the 'Agrodolce' (sweet and sour) balance typical of Southern Italian cooking. Use a heavy-bottomed pan to ensure even heat distribution and prevent the greens from scorching during the 'drowning' process. For a vegan version, omit the anchovies and add a teaspoon of white miso or extra capers for that fermented umami hit.
🍽️ Serving Suggestions
Serve alongside roasted pork loin or grilled sausages for a classic Neapolitan pairing. Use leftovers as a topping for crusty crostini rubbed with a raw garlic clove. Pair with a crisp, high-acidity white wine like Falanghina or Greco di Tufo. This dish is excellent served at room temperature as part of an antipasto spread. Fold any remaining escarole into a savory pie crust (Pizza di Scarola) for a traditional treat.