- Wash one head of fresh escarole
- Wash it well.
- Rinse and chop pitted black and green olives.
- Make sure you have a jar of capers.
- Mix plain breadcrumbs, olive oil, and chopped parsley.
- Add chopped parsley to bread crumbs.
- Blanch escarole after thorough washing.
- Chop blanched escarole with scissors.
- Get ready to assemble the masterpiece!
- Layer chopped escarole, olives, bread crumb and parsley mixture, and capers.
- Sprinkle with pignoli.
- Add chopped garlic.
- Arrange so all ingredients are distributed evenly.
- Sprinkle with pignoli.
- Bake at 350 degrees for 45 minutes.















