Boil the escarole (one foot just average for 3 people) in water with a little salt. Apart fry the garlic in the oil making only brown. When the escarole and 'cooked, drain well and mix with the garlic and oil already' ready; add: a spoonful of capers (or desalted, and in this case you have to boil the escarole in water with a little salt), or vinegar, and hot peppers. Cook slowly a few minutes to simmer, stirring.

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Dr. Irene Meliciani     

Tel. München: +49 (0)89 231 65973

                               +49 (0)15758878467

gundelindenstr. 16, 80805 München

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Via Origlio 37, 58011 Capalbio Scalo