Scarola in padella

Name: Scarola in padella (Sautéed escarole)
Yield: Serves 8
Cuisine: Italian
Ingredients: 4 salted anchovies, rinsed and filleted or 8 fillets in olive oil, drained; 80 g (3 oz) pitted black olives; 4 small heads of escarole, about 1 kg (2 lb 4 oz); 4 tablespoons olive oil; 60 g (2¼ oz) small capers (in vinegar) drained; 1 tablespoon butter; 1 small dried red chilli, crumbled; 2 garlic cloves, peeled and lightly crushed with the flat of knife blade

Sautéed escarole

Preparation info

Serves
8

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

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.

Ingredients

4 small heads of escarole, about 1 kg (2 lb 4 oz)
80 g (3 oz) pitted black olive

Europe
Italy
Side dish
Pescatarian
Tuscany
December
Gluten-free
Mediterranean

Method

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