On numerous occasions in Delfino Battista’s collaborations with chefs and gastronomic researchers, colatura di alici has been used across the most diverse dishes — from the simple to the more ambitious — where it admirably replaces salt both for seasoning and for imparting a precious hint of the sea.
In another article, nutritionist Dr Emanuele Alfano, in identifying and explaining the benefits of Cetara colatura di alici, recommended this ancient gastronomic treasure as a way to make every dish more nutritious as well as fragrant, while avoiding added salt.
This time, the nutritionist decided to take on a dish from the Neapolitan Christmas tradition, sharing his personal recipe, which calls for both Delfino Battista colatura di alici and Delfino Battista anchovy fillets — a version that is certainly lighter and healthier than the classic Neapolitan dish, yet every bit as delicious.
Buona lettura e buona ricetta!
Scarole saltate in padella con pinoli, uvetta, alici e colatura di alici Delfino Battista
“Neapolitan escarole is a delicious side dish, ideal for the Christmas table. The contrast of sweet and sour flavours makes it truly one of a kind — wonderful alongside a fish main, or enjoyed on its own to appreciate its full goodness.
In my version I have used pine nuts, raisins, anchovy fillets and, as a finishing touch, Delfino Battista colatura di alici — my personal flourish to make this festive dish truly exquisite and irresistible.
From a nutritional standpoint, this dish is remarkably complex, being rich in both macronutrients and micronutrients. Among the key macronutrients are the proteins from the anchovies, which are an excellent source of omega-3 essential fatty acids — particularly concentrated in the colatura di alici, which will give the dish its unique flavour while eliminating the need for added salt. As is well known, polyunsaturated fatty acids are fundamental for cardiovascular health and help maintain optimal levels and ratios of HDL (good) and LDL (bad) cholesterol.
Pine nuts are a source of fats and protein and are particularly rich in copper (a 30 g portion meets 40% of the daily requirement), phosphorus, magnesium (around 30% of daily needs), zinc (around 20%), potassium and vitamin E (covering 30% of an adult’s daily requirement).
Raisins are a source of carbohydrates and simple sugars; they add a sweet note to the dish, cutting through the richness, and play an important nutritional role as they are abundant in iron and calcium. Iron participates in numerous enzymatic reactions and in the transport of oxygen; calcium supports bone health. Do ensure that the raisins contain no added sugar.
Finally, escarole is a typical winter vegetable and a great ally for our gut, being rich in fibre (one serving provides one fifth of the daily requirement), as well as vitamins such as folic acid, which supports the nervous system, and minerals — above all potassium, which is precious for regulating blood pressure and eliminating excess fluids.
The cooking method used for this dish allows us to preserve the nutritional properties to a great extent, while also keeping the fat content to a minimum. To turn this side dish into a complete, balanced and even more nutritious meal, all that is needed is some good bread — preferably wholemeal, as a source of complex carbohydrates”
Clicca e cucina gustoso e sano a Natale!
Christmas Escarole Recipe
Dr Emanuele Alfano, a graduate in Biological Sciences from the University of Naples Federico II; he currently practises as a registered nutritionist-biologist in private practice, in independent practice, both in Eboli (SA) and in Naples.
