Tasty puff pastries (sfogliatine saporite)

15397 TASTY DUMPLINGS INGREDIENTS for 4 PEOPLE 2 discs of puff pastry, an egg yolk, 800 g of Heads of Escarole, 5 tablespoons olive oil, 40 g of pitted black olives, 40 g of pitted green olives, pickled capers 20 g, 20 g of raisins, 20 g of pine nuts, 40 g anchovy fillets in oil, 2 cloves of garlic, 3 chillies, salt, fine salt.

Boil 4 quarts of water in pot, adding salt with coarse salt.

Clean the eiminado salad wasted outer leaves and cut out the core with a knife.

Remove the leaves, wash in plenty of water, drain and cut the other in 2/3 pieces.

Place the chopped Escarole leaves into the boiling water, Cook 15 minutes.

Drain in colander, let them drain, premetele with a ladle, for wasting the water better.

Heat l? oil in skillet, add a red pepper washed, dried and deprived of stalk and seeds, add a clove of crushed garlic with the peel and saute 1 minute garlic and chilli, then take them to completely eliminate the seeds of chilies, which are too hot, remove the stalk before washing and strong scrollatelo so the seeds will come out more easily.

Drained capers from the liquid and the anchovy fillets from oil.

Dry the fillets with paper towel and cut them into pieces of approximately 1, 5 cm.

Add the Endive into the Pan, add the olives and capers, drained.

Add the anchovy pieces and FRY fresh focus 3 minutes, stirring constantly with a wooden spoon.

Add the raisins and pine nuts, add salt and continue cooking, always fresh focus, for 10 minutes.

Obtained from the puff pastry disks, disks with a diameter of 8 cm.

spread the sauce of Endive floppies, then ripiegateli in half forming mezzalune.

Press with a finger along the rim of each Crescent, to seal well.

Brush surface with egg yolk diluted in a tablespoon of olive oil.

Align the parcels on a baking sheet lined with baking paper and cook for 15 minutes in the oven already warm (220°)