Padded endives alla napoletana

Padded endives alla napoletana
Padded endives alla napoletana 5 1 Stefano Moraschini


Clean heads from outer leaves, wash and boil them in salted water until al dente.

Drain, squeeze dry and get a central cavity.

Soften the raisins, squeeze it and dry it.

Chop with capers, anchovies, olives pitted and put them in a bowl with raisins and pine nuts.

Add a few tablespoons of olive oil and mix.

Spread the filling over the heads of Endive richiudendoli carefully.

In a Pan fry with little oil 2 garlic cloves, sit the Escarole, cover and let stand for 15 minutes.

Serve hot.

Padded endives alla napoletana

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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