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For 4 people

  • 4 endives
  • 100g black olives of Gaeta
  • 80g breadcrumbs
  • 70 g capers
  • 50g salty anchovies
  • 50 g pinoles
  • 2 cloves of garlic
  • 1 dl extra-virgin olive oil
  • salt,pepper

Take the external leaves off and wash the endives without cut them.

Put them for some minutes in boiling water lightly salted and let them drop.

In a pan fry slightly the garlic with a half of the oil and take it off as soon as it is gilded and fry slightly in its inner part the breadcrumbs,the stoned olives,the capers,the salted anchovies fillet(washed and dried) and the pinoles.

Flavour with salt and pepper and add half glass of water.

Enlarge the endives tuft,put in each inner part the dough and close them again carefully.

At last,lay in a sauce pan,add the rest of the oil and cook for half an hours slowly.


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