Spicy pappardelle with escarole

SPICY PAPPARDELLE with ESCAROLE 03598 INGREDIENTS 4 PEOPLE 320 g of fresh egg noodles, a head of Escarole, 4 tablespoons olive oil, 2 cloves of garlic, chillies, 3 6 salted anchovies, 4 tablespoons salted capers, pitted black olives, salt.

Preparation: 25 minutes cooking time: 23 minutes to 20 minutes Water PROCESS capers in a bowl of water, rinse well under running water and drain.

Wash the anchovies, remove the bones and cut the fillets into small pieces.

Cut the olives into rings, split into two peppers, remove the seeds and cut into pieces.

Peel the garlic cloves and mash lightly.

Clean, wash and drain well the Endive, cut it into strips.

Sauté in a pan with oil, garlic and chilli, add the strips of Endive and let Cook for 10 minutes.

Remove from pan the garlic, add the vegetables, anchovies, capers and olives, stir and let stand for a few minutes.

Cook the noodles in salted water, and, when they are cooked al dente, drain.

Pour back into the pot, add the previously prepared vegetables and sauté for a minute to fire quickly.

Pour into a serving dish and serve immediately.

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