Category:Escarole: Difference between revisions
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Created page with 'In the same general grouping as endive and radicchio, broad-leaved Escarole has a pleasantly bitter flavor that has been exceptionally fine this fall. This crop came in a little …' |
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In the same general grouping as endive and radicchio, broad-leaved Escarole has a pleasantly bitter flavor | In the same general grouping as endive and radicchio, broad-leaved Escarole has a pleasantly bitter flavor. Lightly cooking it heightens the sweetness and takes the edge off, if you prefer it that way; the result is quite nutty and full-flavored. | ||
[[Category:By Ingredients]] | [[Category:By Ingredients]] | ||
Latest revision as of 03:19, 14 July 2010
In the same general grouping as endive and radicchio, broad-leaved Escarole has a pleasantly bitter flavor. Lightly cooking it heightens the sweetness and takes the edge off, if you prefer it that way; the result is quite nutty and full-flavored.
