Stringy delight to scamorza
Instructions
Leave to soak the raisins in warm water for 10 minutes.
Chop Escarole, Pan fry for a few seconds in boiling salted water with the flour, then drain, squeeze and move in a pan with 4 tablespoons of olive oil and chopped garlic.
Add raisins, pine nuts, squeezed olives, cut in half, chopped anchovies and a little chilli.
Add salt, stir well and cook for a few minutes.
Grease with oil remained a baking dish, place the bottom half of the Escarole, put over half of scamorza, peeled and cut into cubes, then repeat the procedure.
Bake in hot oven at 200 degrees for about 20 minutes.
The process of stewing with flour serves not to darken the vegetables during cooking.
Ingredients and dosing for 4 persons
- 1200 g of escarole salad
- 1 smoked cheese
- 20 pitted black olives
- 80 g of sultanas
- 40 g of pine nuts
- 6 anchovy fillets in olive oil
- 1 tablespoon of flour
- 2 cloves of garlic
- 5 tablespoons of olive oil extra virgin
- Salt
- Chili powder