Pizza with escarole
24 recipes
Scarlet skewered olives with taggiasche, capers and pine nuts.
ingredients
servings
2
Escarole
1 unit
Extra virgin olive oil
2 spoons
Dried pine nuts
2 spoons
Cailletier olives
10 unit
Garlic
1 wedge
Chili pepper
to taste
Canned capers
10 grams
Side Dishes from Italy
Scarlet skewered olives with taggiasche, capers and pine nuts.
Scarlet skewered olives with taggiasche, capers and pine nuts.
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Scarola is an autumn salad with a bitter bitter taste and crispy texture. It grows in bushes and is generally consumed raw, in fact, in salad. Today, with the last leaves washed a couple of days ago (which had now lost their crunchiness) I prepared a light contour and a decided taste, great for accompanying white meat or fish.
preparation
step 1
Wash the scarlet well cut the leaves in pieces of about 5 cm. In a large frying pan warm the oil, chili and a clove of crushed garlic and roast the pine nuts.
step 2
When topping the pine nuts, add the remaining ingredients to hot pan and skip for about 10 minutes on medium heat.
step 3
If you use capers in salt, make sure you have them thoroughly washed before, and then add very little salt. In case you do not want to put the capers, adjust salt before serving hot.
