Scarola, also known as escarole, is a leafy green vegetable that is commonly used in Italian cuisine. It is often cooked and enjoyed as a side dish or incorporated into soups and stews. If you find yourself with leftover cooked scarola and don’t want it to go to waste, you can easily preserve it for future use. In this blog post, we will explore some tips and techniques for preserving cooked scarola.

1. Refrigeration

The easiest way to preserve cooked scarola is by refrigerating it. Allow the scarola to cool completely before transferring it to an airtight container or a resealable plastic bag. Make sure to remove any excess moisture or oil from the cooked scarola, as this can cause it to spoil faster. Stored in the refrigerator, cooked scarola can stay fresh for up to 3-4 days.

2. Freezing

If you don’t plan on using the cooked scarola within a few days, freezing is a great option. Freezing not only extends the shelf life of the scarola but also maintains its flavor and texture. Here’s how to freeze cooked scarola:

  • Blanch the cooked scarola in boiling water for 1-2 minutes.
  • Transfer the blanched scarola to an ice bath to stop the cooking process.
  • Drain the scarola and pat it dry with paper towels.
  • Divide the scarola into portion-sized servings and place them in freezer-safe containers or resealable freezer bags.
  • Label the containers or bags with the date and store them in the freezer.

Frozen cooked scarola can last for several months. To use it, simply thaw it in the refrigerator overnight and reheat it before serving.

3. Canning

If you prefer preserving scarola for an even longer period, canning is an excellent option. Canning involves sealing the scarola in jars and using heat to create a vacuum seal. Here’s a simple canning technique for cooked scarola:

  • Pack the cooked scarola tightly into sterilized canning jars, leaving about 1 inch of headspace.
  • Add enough boiling water to cover the scarola, leaving the same 1 inch of headspace.
  • Remove any air bubbles by gently tapping the jars.
  • Wipe the jar rims with a clean, damp cloth to ensure a proper seal.
  • Place the lids on the jars and tighten the bands.
  • Process the jars in a boiling water bath for the recommended time.
  • Remove the jars from the water bath and let them cool before checking the seals.

Properly canned cooked scarola can last for up to a year when stored in a cool, dark place.

By following these tips and techniques, you can effectively preserve cooked scarola and enjoy it well beyond its initial cooking. Whether you choose to refrigerate, freeze, or can the scarola, you’ll be able to add its flavorful goodness to future dishes with ease.

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