Endive stuffed with olives and capers
Instructions
Wash the salad and let heads.
Without completely dry place in a pan and add two tablespoons of olive oil and a clove of garlic, salt and pepper.
Cover and cook over low heat for about 15 minutes.
In a separate pan then cook in an oil spoon the breadcrumbs and half a clove of garlic.
Stirring quickly add the sliced olives, the capers desalted and finely chopped parsley.
Remove garlic.
With this stuffing stuffed heads of Endive, enlarging the leaves and trying to reconstruct the original shape.
Place in an oven dish brushed with oil, sprinkle them with bread crumbs.
Au gratin in a preheated oven at 180 degrees for about 20 minutes.
Serve.
Ingredients and dosing for 4 persons
- 2 heads of belgian salad (endive)
- 80 g of pitted green olives
- 30 g of capers
- Chopped parsley
- 50 g of breadcrumbs
- Garlic
- Olive oil
- Salt
- Pepper