Escariol, rich in vitamins and minerals, is widely used not only as a component for fresh salads, but also in cooking hot appetizers and dishes. It is excellent in stew with fried onions, garlic and Italian bacon pancetta, which will give escariol a depth of taste and add texture to the salad. To make the salad, put out the escariol in white wine and add separately fried pancetta with onions and garlic. Recipe very simple, but the side dish is refined, excellent подходящим к праздничному мясу. 
Time: 40 мин. Difficulty: Easy Servings: 4
Recipe:
In a large saucepan with 1 tbsp. l olive oil on moderately strong fry the fire 220 gr. chopped pancetta until crisp, 6-8 minutes. Transfer to a bowl. Add 1 chopped onion to the pan and 3 chopped cloves of garlic and fry, stirring, until golden colors, 8-10 minutes; shift to pancetta. Increase the fire to maximum; add 3 heads of chopped eskariol, press and cook, without interfering, 4 minutes. Stir, salt and pepper and continue cooking, stirring until lettuce withers, 5 minutes. Reduce heat to moderately strong; add 3/4 tbsp. white wine then a mixture of pancetta. Cook until liquid has evaporated. half, 4 minutes, then cover and simmer until escariol will not become tender, 6 minutes. Salt and pepper to taste. Recipes with similar ingredients: escariol salad, white wine, garlic, pancetta
