Servings:
8
Prep time:
25
Cooking time:
25
INGREDIENTS
- - 2 heads of escarole
- - 1 mozzarella
- - 1 cup of milk
- - 12 black olives
- - 4 tablespoons of breadcrumbs
- - 1 tablespoon capers
- - 3 tablespoons of olive oil
- - salt
INSTRUCTIONS
- Peel and blanch the heads of escarole for a few minutes. Drain well, pressing with your hands to remove any residual water left inside.
- Soak the bread in milk, then squeeze it carefully and place it in a bowl. Add the capers desalted well under running water, olives into pieces, the mozzarella. Pass it all quickly in a food processor so that it is coarsely chopped. Add a tablespoon of oil. Mix well.
- Open the heads of escarole and put inside the filling, then close them. Pass them in the breadcrumbs and let them brown in a pan with a little oil on both sides. Serve the escarole, cut into wedges.
