Escarole Pie.

I’m a savory guy. Give me a hot meatball sub over cookies or candy any day. And without question, this time of year I’ll take a slice of Escarole Pie over chocolate covered Peeps or a Cadbury Egg. Have you had Escarole Pie? Up until I moved to the neighborhood of Carroll Gardens, I hadn’t even heard of it.Escarole Pie Served for lunch at Christmas or Easter, this traditional Neapolitan dish is particularly outrageous this time of year when the winter escarole is at its peak. It’s baked like a traditional pastry topped pie, but filled with fresh green escarole, garlic, olives, capers, onions, pine nuts, raisins and occasionally anchovy. It is a salty, sweet, crusty and faintly bitter baked delight. It’s unlike anything else I’ve ever tasted and on paper it probably shouldn’t be so delicious but who am I to challenge several hundred years of Italian culinary wizardry? You can try to bake your own (good luck with that) or if you act quickly there is absolutely still time for you to hop the F train to Carroll Street and pick up this seasonal treat from local butcher-deli geniuses, G. Esposito & Sons Pork Store. And hell, if you’re already at the counter there you should probably ask them to make you a Dana’s Special Hero to go. That’s the sub to get, and we wouldn’t steer you wrong because we’re all about feeding your face at On the Real. Enjoy your weekend and happy holidays!Esposito & Sons

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We earn our living selling New York City. The next day is never like the last. The last is never ordinary. We witness all sorts. We listen to the City’s noise. We devour its phenomenal food. On the Real is our documentary. It is your pack of unfiltered New York 100s.