Escarole Crumbed

Remove the tougher outer leaves from the heads and trim the tender parts. Wash the escarole Rinse under running water, separating the leaves to remove any remaining soil. Finish washing when the water runs clear and the leaves are thoroughly clean.

Bring to a boil plenty of salted water and immerse the escaroleBoil the vegetables only until half cooked: they should soften but still have a recognizable consistency and not fall apart. Drain them when the leaves are tender to the touch but not fully cooked.

Drain it escarole and squeeze it carefully to remove excess water, keeping a little of the cooking water. Then chop it roughly, obtaining pieces regular enough to distribute easily in the baking panThe vegetables should be moist, but not dripping.

Crumble the soft bread crumb stale garlic in a bowl. Add the minced garlic and a drizzle of olive oil extra virgin olive oil, then mix until the aroma and oil are evenly distributed. The mixture it must remain grainy and not turn into a compact paste.

Season the escarole Drizzle the chopped greens with extra virgin olive oil, stirring gently to coat the leaves without crushing them. Make sure the oil is evenly distributed and the vegetables maintain a soft but firm texture.

Transfer the escarole seasoned in a baking pan and spread it in an even layer. Sprinkle the surface with the soft bread crumb prepared, covering the vegetables evenly. Sprinkle with a drizzle of olive oil and add a little cooking water, enough to keep the bottom moist without wetting the pan too much. soft bread crumb.

Bake at 170°C (338°F) and cook until gratinated. Check the surface: the soft bread crumb it must take on a golden color and become crunchy, while the escarole It should be warm and soft. Remove from the oven when the bread is well toasted and the garlic scent is evident but not overpowering.