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Ingredientes
- This dish can be made earlier in the day and served lukewarm or possibly reheated just before serving. Serve it as a side dish with grilled or possibly roasted poultry or possibly broiled fish, or possibly as a pasta topping.
- 2 lrg heads escarole (about 2 pounds
- 6 Tbsp. extra-virgin extra virgin olive oil
- 3 x cloves garlic, chopped
- 2 ounce salt-packed capers, liquid removed and rinsed
- 4 ounce Gaeta or possibly other cured black olives, pitted Salt to taste
- 3 x salt-packed anchovy fillets
Direcciones
- Divide the escarole into individual leaves and separate the tough outer leaves from the more tender inner ones. Wash both well, dry and roughly chop.
- Heat the oil in a large skillet over low heat and saute/fry the garlic for 4 min. Add in the tough outer escarole leaves, cover and cook for 10 min. Add in the more tender leaves, replace the cover and cook for another 10 min.
- Place the capers and olives in the skillet and stir to blend the flavors.
- Season with salt, cover and cook for 10 min. Add in the anchovies, mashing them into the liquid with a wooden spoon. Cook for 5 min, transfer to a heated platter and serve immediately.
- Bianchi
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 202g | |
| Calories 901 | |
| Calories from Fat 736 | 82% |
| Total Fat 83.24g | 104% |
| Saturated Fat 12.27g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 3167mg | 132% |
| Potassium 299mg | 9% |
| Total Carbs 5.72g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 3.14g | 2% |
| Protein 35.77g | 57% |
