Endive Stuffed with (Scarola Ripiena)
Instructions
Scalded small tufts of salad for 2 minutes in boiling water and then put them to dry on a tea towel.
Peel the potatoes, cut them into cubes and cook for 10 minutes; combined in a bowl drained tuna from water conservation, chopped capers, breadcrumbs soaked in milk and squeezed, oregano, onion and chopped, washed away the egg, diced potatoes and stir well.
Add salt and split the mixture between the leaves of Escarole trying to distribute it evenly.
Tied with salad of twine, put it in a pan with the cloves of garlic cut in half, olives and a drizzle of olive oil, sprinkle with a pinch of hot pepper and cook in the oven at 180 degrees for 30 minutes.
Serve in thick slices.
Ingredients and dosing for 4 persons
- 2 heads of escarole salad
- 400 g of tuna in brine
- 100 g of breadcrumbs
- 300 g of red potatoes
- 1 egg
- 1/2 tablespoon of capers in brine
- 50 g of black olives
- 4 cloves garlic of with the peel
- 1 scallion
- 2 pinches of oregano
- 1 glass of full cream milk
- Olive oil extra virgin
- Salt
- Crumbled chili