Escarole with olives and capers in sunflower oil (Scarola sott'olio)
Escarole (Cichorium endivia) is a biennial plant in the daisy family that develops a turnip-shaped root and a rosette of leaves in its first year. It is a green-leaved variety of chicory with a mildly bitter taste. It is highly versatile in the kitchen and rich in nutrients.
Escarole is cooked and seasoned according to the Neapolitan tradition with green olives, capers, garlic and chilli peppers, which bring out its flavour. It is then packed into jars and heat-treated for preservation. This product is handmade.
Escarole in oil is an ideal speciality for flavouring pasta and as a side dish for meat or fish main courses. It can also simply be served as a topping for bread.
Ingredients: escarole (Cichorium endivia) 72%, sunflower oil, olives, capers, salt, garlic, chilli, acidity regulator: E330.
Specifications
| Manufacturer | Delfino Battista - Corso Umberto I 58, 84010 Cetara (SA) - Italy |
|---|---|
| Weight | 320 g |
| Ingredients | escarole (Cichorium endivia) 72%, sunflower oil, olives, capers, salt, garlic, chilli, acidity regulator: E330. |
| Country of origin | Italy |
| Storage | Unopened products can be stored outside the refrigerator in a cool, dry place. After opening, keep refrigerated and covered with oil; consume within a few days. |
| Allergens | allergen-free |
| Nutritional information | per 100 g |
| Energy | 350 kJ / 83 kcal |
| Fat | 2.88 g |
| of which saturates | 0.46 g |
| Carbohydrates | 2.71 g |
| of which sugars | 0.26 g |
| Protein | 1.04 g |
| Salt | 0.04 g |
