Endive drowned
Instructions
Cut the Endive into pieces.
Sauté the garlic in oil, then add the vegetables.
Cover the saucepan and simmer for 15 minutes.
Add the capers and pitted olives and cook for another 15 minutes to pot and a high flame.
Combine the anchovies, undo them, check the salt and serve.
Ingredients and dosing for 4 persons
- 1000 g of escarole salad
- 50 g of gaeta olives
- 30 g of capers
- 30 g of anchovies
- 2 cloves of garlic
- 4 tablespoons of olive oil
- Salt