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After treating us with his fuelan, his sugar tart and even the kuku sabzi, this famous Persian pancake, columnist François Régis Gaudry is back with a brand new gourmet preparation that smells of Italy. Author of the book “On Va Déguster l’Italie”, François-Régis Gaudry can count on the good recipes of our transalpine neighbors to delight his community of gourmands.

On today’s program “a Neapolitan recipe”: stuffed escarole. Typical recipe from Naples, the “escarole buttunata” or buttoned escarole is a preparation that highlights escarole salad to which anchovies, olives and capers are mixed.

This “downright crazy” recipe is also very easy to make “with inexpensive ingredients”. Here are all the steps to follow to reproduce it at home like a boss.

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A publication shared by France Inter (@franceinter)

To make this recipe for 4 people, you will need:

  • 1 large escarole
  • 10 anchovy fillets
  • 3 tablespoons pitted black olives
  • 2 tablespoons of raisins
  • 2 tablespoons of pine nuts
  • 2 tablespoons of capers
  • 1 small bunch of parsley
  • 150 g pecorino rapé
  • 2 tablespoons of breadcrumbs
  • Olive oil
  • Pepper


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