Endive vegetables Neapolitan style

Ingredients for 4 servings:

• 1 head of endive lettuce
• 2 anchovy fillets, pickled in salt
• 100 g olives, black
• 20 g capers
• 2 garlic cloves
• 1 peperoncino, alternatively 1 chili pepper or 1 pinch of cayenne pepper
• 6 tbsp extra virgin olive oil, cold-pressed
• 200 g cherry tomatoes
• e.g. salt and pepper
• 50 g sultanas
• 30 g pine nuts

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Neapolitan scallops. A vegetable side dish for meat and fish dishes.

Rinse the anchovy fillets, olives, and capers in plenty of water. Trim the endive, cut into 3 cm pieces, and wash thoroughly. Cover and simmer in a saucepan over medium heat for 10 minutes, then remove and set aside. Finely chop the garlic cloves and chili pepper. Drain the watered ingredients. Halve the olives, and mash the anchovies and capers with a large-pronged fork. Halve the cherry tomatoes. Add the olive oil to the pan and sauté the garlic, chili pepper, olives, anchovies, and capers over medium heat for 2 minutes. Return the tomatoes and endive, season with salt and pepper, and simmer covered for 10 minutes over low heat, stirring occasionally. Add the sultanas and pine nuts, and sauté covered for another 10 minutes.