ingredients
- 1kg di scarola liscia
- 4 filetti di alici Delfino Battista
- 100g di pinoli
- 50g di uvetta
- Olio extra vergine di oliva q.b.
- Peperoncino q.b.
- 1 spicchio di aglio
- 2 cucchiai di colatura di alici
Preparation
Escarole sautéed in a pan with pine nuts, raisins, anchovies and Delfino Battista colatura di alici
Toast the pine nuts and set aside. Trim the escarole, removing the most damaged and tough outer leaves, wash thoroughly in plenty of water, rinsing well. Blanch in boiling water for a few minutes. Then in a wide shallow pan heat a little oil with garlic and chilli, add the anchovy fillets and allow to infuse for two or three minutes. Add the escarole, stir and cook for 5–6 minutes, then cover and cook for about ten minutes. Towards the end, add the raisins and 2 tablespoons of colatura di alici — no salt needed.
