Endive in sweet and sour sauce with anchovies

05804 ENDIVE IN SWEET and SOUR SAUCE with ANCHOVIES for 4 PERSONS INGREDIENTS: 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, Goes up.

Preparation: 15 minutes cooking time: 29 mins Easy boil 4 liters of water into the 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.

Keep aside 6-7 leaves, choosing between internal ones and hold, and cut the other in 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 deprived of stalk and seeds, 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.

Place raw Escarole leaves on a serving dish, pour over the boiling Escarole.

Sprinkle Escarole with rings of chili and the sliced garlic.

Serve.