Ingredients for 4 people:
- 300 grams of dried chestnuts
- 400 g of endive
- 400 g of potatoes
- 50 g pitted black olives
- 6 anchovy fillets in oil
- 1 handful of pine nuts
- 1 hot pepper
- 4 tablespoons of extra virgin olive oil
- 1 clove of garlic
Boil the chestnuts and drain, wash and boil the potatoes in their skins for 30 minutes, peel and cut into small pieces, cleaned and washed the escarole.
Peel the garlic and brown in a pan with oil, add the escarole, potatoes, chestnuts, chopped red pepper and a pinch of salt.
Continue cooking over medium heat for 10 minutes, then add the olives and anchovies, drained and chopped, stir gently with a wooden spoon after about two minutes and turn off the heat.
Toast the pine nuts in a nonstick pan, break down the escarole in 4 individual plates, sprinkle with pine nuts and serve.