Stuffed Escarole

Remove the top leaves of the escarole, then wash them several times under running water to remove any residue. Let them drain in a colander until they have lost the excess water; thorough cleaning and good drainage prevent the pan juices it turns out too watery.

Arrange the escarole in a shallow pan with five tablespoons of extra virgin olive oil, one clove of garlic and one pinch of saltCover and cook over low heat, allowing the leaves to soften slowly without burning. Remove from the heat when they are tender but still whole, then carefully transfer them to a colander.

Pour the olive oil into a skillet and add two cloves of garlic and the breadcrumbs. Brown for two or three minutes over medium heat, stirring continuously with a wooden spoon. The mixture It should take on a uniform golden color and have a fragrant aroma without becoming dark or bitter.

Add the capers, pitted Gaeta olives, a handful of parsley, and freshly ground white pepper to the breadcrumbs. Mix well. on the heat for about two minutes, so as to distribute the aromas and flavour the mixture. Turn off the heat, add the anchovies, boned and cut into pieces, then mix.

Carefully open the drained escarole feet and insert the filling, proceeding without breaking the leaves. Distribute the mixture evenly, without compressing the heads excessively: they must remain compact and maintain their shape during subsequent cooking in the oven.

Generously grease one baking pan with extra virgin olive oil and arrange the stuffed escarole next to each other. Sprinkle the surface with breadcrumbs and finish with a drizzle of olive oilPlanting them close together will help the heads stay compact and promote uniform gratin.

Bake in very hot oven and cook for about twenty minutes. Remove the baking pan When the breadcrumbs are golden and crispy on the surface and the escarole is piping hot inside, serve after a short rest, so the filling can settle without losing its gratin texture.