Ingredients
– Escarole
– Old bread
– Cheese goat cheese Cilento Slow Food Presidium
– Capers
– Pitted Olives
– Tomatoes
– Anchovies in salt
– Garlic,
– Parsley
– Basil
– Extra virgin olive oil
– Cotica or bacon
– An onion
Preparation
– Wash the escarola
– Soak the bread with water for 5 minutes
– In a bowl, knead the bread with a lot of extra virgin olive oil
– Add three tablespoons of cheese, minced garlic , parsley, three anchovy fillets .
– Once you have made the dough in a pan put a blade of oil , an onion , a bit of bacon , capers, olives and started to fry .
– Arrange the escarola on the work surface , gently open it and insert a patty of dough in the center (you can add a beautiful piece or a sliver of cheese inside)
– Close the leaves of the escarole and the dough with a kitchen string tied to the extreme in order to avoid leakage of the contents
– Within, the sauce is ready to receive even a whole tomato stuffed endive and fresh garlic
– Put a lid and turn the endive only after the first 5 minutes
– Wait for another 6 /7 minutes and the escarole is ready to be enjoyed in a plate with a sprig of basil.
Farmhouse Zio Cristoforo
Casal Velino
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