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8
Easy
By Tessa Kiros
Published 2003
Here, escarole is filled with an anchovy, caper and olive mixture and gently sautéed to soften it. It is a delicate, simple dish that could be served with any meat or fish main course, and elegant enough to stand next to any celebration roast. You can use witlof, curly endive or any similar head of leaves.
Wash the heads of escarole carefully, leaving them whole and discard any damaged outer leaves.
Cut up the olives into thin rings and put them into a small bowl. Chop up the anchovy fillets and add them to the olives. Add the whole capers and a tablespoon of olive oil, and mix through.
Gently open out the heads of escarole a little and divide the olive mixture between the four, s