Ingredients
- 1 bunch escarole (washed and rinsed)
- 4 clove garlic
- 1/4 cup extra virgin olive oil
- 12 cup gaeta olives
- 2 tablespoon nonpareil capers
- 2 tablespoon anchovy filets, cut very fine
- 2 tablespoon each of pignoli nuts and raisins
Preparation
Baking Directions:
Roughly cut and then boil the escarole for about 5 minutes.
Drain the water and let cool.
Cut escarole down a little more.
Sauté a quarter of a cup of olive oil and 4 cloves of garlic, sliced, until the garlic is brown.
Add the capers, escarole, olives, anchovy filets, nuts, raisins, and salt and pepper and sauté for one to two minutes.
Add a half a cup of water and cook for another 3 or 4 minutes until water is almost dissolved.
Top with seasoned bread crumbs and place under broiler for about two minutes or until bread crumbs are lightly browned.
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