Stuffed escarole

575 Views
 
Livello MASTERY
25 min
576 Views
 
Livello MASTERY
0 Persone
25 min
INGREDIENTI: per 0 persone
  • 6 whole escarole
  • 3 ½ oz raisins
  • 2 ½ oz pine nuts
  • 2 salted anchovies
  • 2 cloves of garlic
  • 10 pitted olives
  • 1 ¾ oz extra virgin olive oil
Preparation

Wash the escarole carefully without taking the leaves off the head, then drain. Gently open each plant and fill with pine nuts, 1 or 2 anchovies, a few raisins, 5 or 6 pitted olives, chopped garlic or in small pieces, oil. Do not add salt. Tie each plant with a thin string and arrange them in a pan standing up. Put the lid on and cook on the stove over medium heat.

Side dishes
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