First clean the escarole, removing the core and any damaged leaves and rinse them well under running water, then cut them.
Cut the bread into cubes, pitted the olives, desalinate the capers and rinse the cherry tomatoes well.
Start composing the pan: line the bottom with parchment paper, lay all the escarole on the bottom and salt slightly, then add cherry tomatoes, olives, capers and olives.
On top of all add julienne bread and pecorino and season with a little oil.
Bake for 15 minutes or until golden brown in a preheated convection oven at 180 ° C.
The Sicilian escarole au gratin is ready, I suggest you serve it warm, but they are also good lukewarm or even cold.
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