Stewed escarole with olives and capers
Published on 6 May 2016
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Ingredients and method
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I used to eat escarole raw, but discovered it delicious cooked. More traditional in Campania than northern Italy, often with pine nuts and sultanas. This tasty version, escarole pizza and many other uses make it versatile.
INGREDIENTS
1 escarole head
3 tablespoons desalted capers
4/5 anchovies
100 g pitted green olives
100 g pitted black olives
1 garlic clove
1 piece chilli
Extra virgin olive oil
I trim the root.
I cut leaves into three or four pieces and wash well.
I drain.
I sauté oil, garlic, chilli and anchovies.
I add escarole.
I cover and cook 10 minutes, stirring occasionally, until wilted.
I add olives and desalted capers.
I cook another 5 minutes until liquid evaporates. I did not salt because olives and capers are salty; taste first. Quick and delicious.
Good with meat or fish.
INGREDIENTS
1 escarole head
3 tablespoons desalted capers
4/5 anchovies
100 g pitted green olives
100 g pitted black olives
1 garlic clove
1 piece chilli
Extra virgin olive oil
I trim the root.
I cut leaves into three or four pieces and wash well.
I drain.
I sauté oil, garlic, chilli and anchovies.
I add escarole.
I cover and cook 10 minutes, stirring occasionally, until wilted.
I add olives and desalted capers.
I cook another 5 minutes until liquid evaporates. I did not salt because olives and capers are salty; taste first. Quick and delicious.
Good with meat or fish.Original source: https://incucinaconlilly.com/2016/05/06/scarola-stufata-con-olive-e-capperi/
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