Endives with Capers and Olives
calories: low
category: salad
cost: low
difficulty: medium
preparation time: 60
Ingredients
Endives 1 kg.
Stoned black olives 40 gr.
Salted capers 40 gr.
Salted anchovies 3
Garlic 3 cloves
Extra-virgin olive oil 6 spoonfuls
Salt to taste
See our
Wine Tips
for your meals
Stoned black olives 40 gr.
Salted capers 40 gr.
Salted anchovies 3
Garlic 3 cloves
Extra-virgin olive oil 6 spoonfuls
Salt to taste
See our
Wine Tips
for your meals
Preparation Wash and clean the endives and separate the outer tougher leaves from the more tender leaves inside. Then cut all the leaves into pieces leaving the two kinds separate.
Peel the garlic and crush it. Sauté in a pot with the oil and as soon as it is brown add the tougher leaves and cook at low heat covering the pot for 10 minutes. Add the more tender leaves and cook for another 10 minutes.
Wash the salt from the capers and the anchovies and cut the latter into small pieces. Then add the capers and the olives to the pot, salt lightly. Cook at low heat with the lid off for a further 10 to 15 minutes. Then add the anchovies crushing them with a wooden spoon and cook for another five minutes at low heat. Add salt, if required and serve hot. The Chef's tips Greco di Tufo is an 11.5 delicate dry white wine with a pleasnt, characteristic perfume, to be served at 8 to 12°C Curiosity Vegetables in Italy are not only famous because of their taste but also because of their colour. This one in particular combines the black and green colours to perfection.
Peel the garlic and crush it. Sauté in a pot with the oil and as soon as it is brown add the tougher leaves and cook at low heat covering the pot for 10 minutes. Add the more tender leaves and cook for another 10 minutes.
Wash the salt from the capers and the anchovies and cut the latter into small pieces. Then add the capers and the olives to the pot, salt lightly. Cook at low heat with the lid off for a further 10 to 15 minutes. Then add the anchovies crushing them with a wooden spoon and cook for another five minutes at low heat. Add salt, if required and serve hot.
