Ad copy

Chef Gennaro Esposito cooks an exotic dish from the south-western Italian region of Campania: Polipetto Scarola (“Squid with Endive”). Find the recipe here: Ingredients for the stuffed endive (4 servings): - 1 Endive - 80 g Extra virgin olive oil - 80 g Black olives from Gaeta, pitted, rinsed - 20 g Capers, rinsed and soaked - 20 g Currants, soaked in water - 10 g Pine nuts, roasted Ingredients for the Polipetti (4 servings): - 4 Polipetti veraci, cleaned - alternatively: larger octopus from the fishmonger, this has a longer cooking time - Olive oil - 1 Tomatoe - 1 Peperoncino - 1 bunch Parsley - 1 tablespoon(s) White wine vinegar - 1 Garlic clove - Salt - Pepper Preparation Polipetti: 1. Clean the polipetti well. Chop the tomatoes, peperoncino and parsley, mix with the vinegar and fill the "heads" of the polipetti. Place the polipetti in a casserole dish, add the garlic clove, olive oil and the rest of the tomato and pepper filling, season with salt and pepper. Cover with a lid and cook over a medium heat for half an hour. Test the degree of doneness with a knife. Endive roulades: 1. Bring a large pan of salted water to the boil, blanch the endive and rinse in ice water. 2. For the filling, sauté the remaining ingredients with a dash of olive oil in a pan and season to taste. 3. Cut beautiful leaves from the endive and roll them up with the filling like spring rolls. Arrange in a baking dish, drizzle with a little olive oil and bake in a preheated oven at 190 °C for 10 minutes. Sideboards: 1. Serve the polipetti with the endive roulades and the cooking stock from the casserole. More recipes: https://www.falstaff.com/nordics/recipes #falstaff #falstaffmagazine #falstaffnordics #food #culinarydelights #cooking #tasty