Sautéed escarole with olives, pine nuts and scamorza

Ingredients

For 1 serving

• Escarole300 g
• Black olives20 g
• Capers5 g
• Pine nuts5 g
• Raisins10 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Scamorza50 g
• Bread60 g
• Saltto taste

Contains: gluten, lactose, nuts, sulphites,

In season: October – March

Method

1. Soak the raisins in a small cup of lukewarm water for 10 minutes, until plump.
2. Meanwhile remove any damaged outer leaves and the core from the escarole, wash the leaves well in several changes of water to remove any grit and cut them into large pieces; drain without drying them too much.
3. Heat the extra virgin olive oil in a large pan over medium heat with the peeled, crushed garlic for 1 minute, until just golden; add the black olives, rinsed capers, pine nuts and squeezed raisins and stir for 1 minute.
4. Add the escarole, cover and cook over medium heat for 10 minutes, stirring halfway, until wilted and tender; uncover, let the juices dry a little and adjust the salt (go easy: olives and capers are already salty).
5. Dice the scamorza. Turn off the heat, add it to the escarole, cover and leave for 2 minutes, until it starts to melt. Serve with the bread.