Roll of egg whites with escarole and pine nuts
Side Dishes from Italy
Flan carasau bread and escarole with olives and capers
Flan carasau bread and escarole with olives and capers
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The flan and escarole carasau bread with olives and capers is a vegetarian dish that will not disappoint you, and remains very light because the escarole is boiled and the rest of the ingredients are sauteed in a pan without very little fry anything just to make sure that you season them with each other.
preparation
step 1
We start by cutting it into thin strips and escarole tuffandola hand to hand in a basin of water and baking soda to wash it. So lessiamola in salted water pulling out blazing.
step 2
In a saucepan combine all together the sliced olives, capers already desalted, pine nuts and anchovies made into small pieces.
step 3
Add 2 tablespoons oil, 2 tablespoons of water and blow everything for a few minutes to mix the different flavors together.
step 4
Now take a baking dish of medium size, I've used a 24x24 cm and foderiamola with a sheet of paper by wet oven, drained and lightly greased.
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step 5
Let's start by putting the base one layer of bread carasau just bathed in warm water, cover with the escarole, we distribute some of the mixed spoon and finish with flakes of smoked cheese.
step 6
Let other two identical layers not covering the last one with carasau but leaving the topping views.
step 7
Bake our tasty carasau bread pudding and escarole with olives and capers for half an hour at 180 degrees covering the pan with a sheet of aluminum foil and discovering it only in the last 10 minutes.
step 8
If you want to give more crispiness to the surface, before serving we distributed over the toasted bread crumbs.