Today's recipe is the linguine with escarole and black olives, capers from Pantelleria IGP and bread crumbs. A recipe for Sicilian inspiration, destined to save countless lunches or dinners with taste and speed. This first plate, that is prepared in 10 real minutes, practically in the cooking time of the pasta, it is vegan, like most Sicilian cuisine of peasant origin. I always like to remember as the basis of Sicilian cuisine, especially inland, is a poor basis, composed mainly of vegetables, extra virgin olive oil and cereals: the meat, fish and even cheese ingredients were not used every day. E vi dimostro quanto sia semplice prepararlo nella VIDEO RECIPE STEP BY STEP.
I would not change the recipe and not add grated cheese to replace the 'dough atturrata', fried bread. Parmesan or pecorino would change the balance of a good pot just as it is, with the bitter note of the olives, the tangy capers and the crisp and refreshing of escarole. If you love the Sicilian cuisine, remember that you can find this and many other of the island in my SICILIAN RECIPES.
The linguine with escarole and olives are one of the dishes I make most often when I'm tired, I half-empty the refrigerator or simply want to cook something quick and light enough. Obviously I abound with chilli and chilli oil, but you do as you like. I recommend, used an excellent extra virgin olive oil, because along with escarole it is the real star of the dish. Try and tell me if I have no reason. Is, since you purchased the escarole, Also try the delicious PIE AND ANCHOVIES SCAROLA SICILIAN, as second or as a starter. Have a good day!
a head of escarole
360 grams of linguine or other long pasta
a handful of salted capers from Pantelleria IGP
20 black olives seasoned
extra virgin olive oil, to taste
salt and pepper, to taste
a chili pepper
a clove of garlic
a fresh spring onion or shallot
breadcrumbs, to taste
Prepare the pasta with escarole, black olives and bread crumbs today. You can prepare the sauce while the pasta is cooking. Wash the escarole, dry and cut into pieces the knife not too small. Unsasing capers under running water. Stone the olives and cut into slices (do not dare use the pitted olives, I could not forgive).
Toast the breadcrumbs in a pan with a drizzle of extra virgin olive oil and, When the breadcrumbs are golden, put them aside. Boil the pasta in salted water. Meentre the pasta is cooking, put the garlic in a saucepan (whole or sliced, as Favorites), fresh chopped onion, chilli and extra virgin olive oil. Sauté garlic and onion for a few minutes, then add the escarole and browning on a high flame.
When the slightly wilted escarole will, add some pasta cooking water, then the capers and black olives. Season with salt and pepper. Quando le linguine saranno al dente, pour them into the sauce and sauté them over high heat with some cooking water, If necessary, and a drizzle of extra virgin olive oil. Complete the linguine with escarole and olives with toast crumbs and enjoy your meal!