Penne gratin 4

2_03255 PENNE AU GRATIN INGREDIENTS for 4 PEOPLE 320 g penne rigate, 100 g of scamorza, 800 g of Heads of Escarole, 4 tablespoons of olive oil, 40 g of pitted black olives, 40 g of pitted green olives, pickled capers 20 g, 20 g of raisins, 20 g of pine nuts, 40 g anchovy fillets in oil, 2 cloves of garlic, 3 chillies, salt, fine salt.

Boil 4 quarts of water in pot, adding salt with coarse salt.

Clean the eiminado salad wasted outer leaves and cut out the core with a knife.

Remove the leaves, wash in plenty of water, drain.

and cut them into 2-3 pieces.

Place the chopped Escarole leaves into the boiling water, Cook 15 minutes.

Drain in colander, let them drain, premetele with a ladle, for wasting the water better.

Heat l? oil in skillet, add a red pepper washed, dried and eduncolo and semi private, add a clove of crushed garlic with the peel and saute 1 minute garlic and chilli, then take them to completely eliminate the seeds of chilies, which are too hot, remove the stalk before washing and strong scrollatelo so the seeds will come out more easily.

Drained capers from the liquid and the anchovy fillets from oil.

Dry the fillets with paper towel and cut them into pieces of approximately 1, 5 cm.

Add the Endive into the Pan, add the olives and capers, drained.

Add the anchovy pieces and FRY fresh focus 3 minutes, stirring constantly with a wooden spoon.

Add the raisins and pine nuts, add salt and continue cooking, always fresh focus, for 10 minutes.

Bring to a boil 3 litres of water in a pot and add salt with coarse salt; Cook the pasta, drain and dress with the sauce of Endive.

Roundtrip the dough in a greased baking dish with 1 tablespoon of olive oil spread the cheese cut into pieces and bake for 10 minutes in the oven already warm to 220°