Last week Janet and I had dinner at Eataly’s Il Pesce again. She got the razor clams and they were just as delicious as the last time. I tried the sautéed whole fish but it was too plain for me. The mussels that I had last time were much better. To round out the meal we shared a side of sautéed escarole.
Il Pesce’s sautéed escarole was a wonderful introduction to the vegetable. I’m a big fan now. They’d sautéed it in olive oil, garlic, lemon and something else but I couldn’t place what else was in there. The mystery ingredient was adding a delicious umami flavor…. so when I got home I googled it. Mario was kind enough to have his recipe for sautéed escarole up on my favorite recipe site, Epicurious. Mario’s recipe sounded like a very close relation to the one used to prepare our side dish and there was the mystery ingredient, anchovies. Eeeewww. Gross! I should have guessed.