I was introduced to this dish many years ago by the Nonna of a family I stayed with in Campania. They were from the north, but Nonna Filomena had learned to cook this local dish and was keen to share it with me. ‘Natale’ means Christmas, and scarole di Natale is a festive dish, traditionally served as part of a Christmas Eve antipasto, especially in Naples. It’s probably considered festive as the nuts and dried fruit, introduced to the south by the Arabs, were too expensive for average people to use every day. My Neapolitan friend, Armando Percuoco, adds black olives to his scarole di Natale (which is also known as scarola alla Napoletana), so you can too if you wish. Endive is often sold in double bunches, you’ll only need the large leaves from one head for this recipe, but leftovers keep for days in the fridge and are a delicious snack, so make a double batch if you like. Use the small tender leaves for a salade Lyonnaise or manchego, fennel and orange salad, and any leftover larger leaves for a frittata. When I’m serving scarole di Natale as an antipasto with aperitvi, I love it with a glass of arneis, like the one from New Era Vineyards in the Adelaide Hills.
Serves 4–6 as a side dish or antipasto
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