SCAROLE IMBOTTITE ALLA NAPOLETANA

ingredients

4 tufts salad scarola 100 grs black olives of gaeta 50 gr fillets of anchovies 50 grs uvetta sultanina 50 grs pinoli 1 handful capers oil of olive 2 segments garlic climbs

preparation

to Husk the tufts from the external leaves, to wash them whole and to boil them to the tooth in salty water. To drain them, to squeeze them and to draw to the center a hollow. To soften the uvetta, to squeeze her/it and to dry her/it. To mince together capers, anchovies, pitted olives and to put them in a bowl with uvetta and pinoli. To unite some spoon of oil and to mix. To distribute the stuffing in the tufts of scarola closing again them with care. In a saucepan to brown little oil with 2 cloves of garlic, to arrange you the scarola, to cover and to make insaporire for 15 minutes. To serve warm.