Ingredients

Escaroles - 3 heads

Oil e.v.o. - 70 ml

Garlic - 2 cloves

Anchovies in oil - 2

Pitted black olives - 50 g

Capers - 15 g

Salt - to taste

Difficulty : Very easy
Preparation : 20 minutes
Cooking : 20 minutes
Total : 40 minutes
Ingredients for 4 people

Directions

Fill your sink up with a little bit warm water and dissolve 1 tablespoon of sodium bicarbonate.
Dunk the head of escarole in the water, swishing it around the sink so the water gets between the leaves and any sand or dirt can fall to the bottom of the sink.

1
Trim the bottom stem off and discard any damaged outer leaves.

2
Change the water and wash well the leaves no less than 2-3 times in order to get rid of all the excess dirt and grit  trapped in the leaves.

3
Boil the escarole in salted water until “al dente”.

4
Drain in a colander trying to eliminate as much water as you can.

5
Meanwhile saute the garlic until golden, add the anchovies and when they will be dissolved remove the garlic.

6
Add escarole, pitted olives and capers.

7

Place the lid on the pan, cook on high heat for about ten minutes or until escarole is tender stirring occasionally. Add salt to taste.

8

Serve hot!!

pronta

due Tortore in cucina 2013

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