1 1⁄2cloves garlic 2 escarole heads, trimmed 3 tablespoons olive oil, plus extra for brushing
50 g/2 oz breadcrumbs 80 g/3 oz stoned green olives, sliced 25 g/1oz capers, drained and rinsed
1 sprig fresh flat-leaf parsley, chopped salt and pepper


1.Chop the whole garlic clove. Place the escarole heads, with some of the water from washing still clinging to their leaves, in a frying pan with 2 tablespoons of the olive oil and the chopped garlic.
2.Season with salt and pepper. Cover and cook over a low heat for about 15 minutes. Meanwhile, preheat the oven to 180°C/350°F/Gas Mark 4. Brush an ovenproof dish with oil.
3.Heat the remaining olive oil in a saucepan, add the breadcrumbs and remaining garlic and cook, stirring frequently, until the breadcrumbs are golden.
4.Remove and discard the garlic and stir in the olives, capers and parsley. Gently open out theescarole leaves, stuff the heads with almost all the breadcrumb mixture and press back into their original shapes.
5.Place in theprepared dish and sprinkle with the remaining breadcrumbs. Bake for about 20 minutes.

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