INGREDIENTS
FOR 4 PEOPLE
250 g Rummo Egg Lasagne n° 173
400 g cannellini beans
1 kg escarole
90 g pine nuts
180 g Taggiasca olives
45 g anchovies
2 garlic cloves
Black pepper
Salt
Extra virgin olive oil
DIRECTIONS
First, soak the beans in water for at least 12 hours. Then cook them with a clove of garlic for an hour, covering them with 2-3 fingers of water. Remove the garlic.
Cut the heart of the escarole and wash the leaves. In a sauté pan, heat the oil with two garlic cloves and five or six anchovies, allowing them to melt, then add the escarole, season with salt, and cover with a lid (they will soon lose their volume). Cook the escarole over medium-low heat, allowing some of the cooking liquid to remain (it will finish cooking in the oven).
Place some beans and escarole with their liquid on the bottom of a baking dish. Cover with a first layer of lasagna, breaking the sheets to cover everything (if some layers overlap slightly, don’t worry, it will cook well anyway). Cover the first layer of lasagna with some Taggiasca olives, pine nuts, and a few pieces of anchovy, in addition to the beans and escarole. Alternate the ingredients until you complete the last layer of escarole and beans. Bake in the oven at 425°F for 30 minutes. Serve on plates with a little freshly ground black pepper. Bon appetit!