Padded endives alla napoletana
Instructions
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.
Ingredients and dosing for 4 persons
- 4 tufts of escarole salad
- 100 g of olives of gaeta
- 50 g of anchovy fillets
- 50 g of sultanas
- 50 g of pine nuts
- 1 handful of capers
- Olive oil
- 2 cloves of garlic
- Salt