Scarola stufata con olive taggiasche, acciughe, capperi e pinoli | La Vialla
Scarola stufata con olive taggiasche, acciughe, capperi e pinoli (= Braised escarole with Taggiasca olives, anchovies, capers and pine nuts) Side Dish
Ingredients
- 600 g approx. escarole
- 100 g pitted Taggiasca olives
- 1 clove of garlic
- 1 tbsp desalted capers
- 2 tbsp pine nuts
- 8 anchovy filets in oil
- 4 tbsp Extra Virgin Olive Oil
- 1 hot chilli pepper
- salt
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