First of all, clean the escarole by removing the final torso and the hardest external leaves, then rinse it several times under running water.
Drain it, put it in a saucepan with a drizzle of olive oil and let it simmer for a few minutes, until it wilts.
Drain if necessary, then let cool and coarsely chop with a knife.
Put in a bowl with pine nuts, well desalted capers, pecorino cheese, chopped sandwich bread, egg and a pinch of salt and pepper, and mix.
With wet hands, create the meatballs, the size of a walnut, and pass them in the breadcrumbs and pass them in the breadcrumbs.
Arrange them on the oven pan lined with parchment paper, drizzle with a little seed oil and cook for 20 minutes at 180 ° C in a preheated convection oven.
The escarole meatballs are ready, serve them immediately.
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