Scarola stufata con olive taggiasche, acciughe, capperi e pinoli
Scarola stufata con olive taggiasche, acciughe, capperi e pinoli (= Braised escarole with Taggiasca olives, anchovies, capers and pine nuts) Side Dish
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.lavialla.com.
Cooking tools:
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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Stuffed Escarole - Italian recipes by GialloZafferano
giallozafferano.com
Stuffed Escarole - Italian recipes by GialloZafferano
yummy4recipes.com
Sauteed Escarole Recipe | Laura in the Kitchen - Internet Cooking Show
laurainthekitchen.com
Pizza di scarola – escarole stuffed pizza
coochinando.com
Escarole Pizza - Italian recipes by GialloZafferano
giallozafferano.com
Escarole Pizza - Italian recipes by GialloZafferano
yummy4recipes.com
Stir-Fried Chard
lagostina.com
Stuffed Escarole
ciaoitalia.com