Skip to main content
Epicurious
Cookbooks

Nonna Lisa’s Tiella Filling of Escarole, Olives, and Capers

Ingredients

2 pounds or more escarole
6 tablespoons extra-virgin olive oil
1 1/2 tablespoons chopped garlic
1/3 cup small capers, drained
1/3 cup Gaeta olives, pitted
1/2 teaspoon coarse sea salt or kosher salt
1/2 teaspoon peperoncino flakes, or to taste

Preparation

  1. Step 1

    Trim off the base of the escarole, separate the leaves, and discard any that are wilted or blemished. Rinse and drain the leaves, and chop them into shreds about an inch wide.

    Step 2

    Pour 1/4 cup of the olive oil in the big skillet, set it over medium-high heat, and stir in the garlic. Cook for a minute or so, until sizzling, then pile in all the escarole, and tumble the shreds over and over with tongs, over high heat. Scatter the capers and olives on top, season with the salt and peperoncino, and toss. Pour 1/2 cup water into the pan, and cover tightly.

    Step 3

    Steam the escarole for about 5 minutes. Uncover the pan, and continue cooking over medium heat, stirring frequently, until all the moisture has been cooked off and the filling is condensed and fairly dry, about 20 minutes more. Near the end of cooking, drizzle over it the remaining 2 tablespoons olive oil and toss.

    Step 4

    Cool the filling before assembling the tiella.

From Lidia's Italy by Lidia Matticchio Bastianich. Copyright (c) 2007 by Lidia Matticchio Bastianich. Published by Knopf. Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American Kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York.
TagsCasseroleItalianEuropeanEscaroleChicoryLeafy GreensVegetableOliveMainDinnerNut FreeVegetarianVeganCookbooks
Read More
Essential Easter Recipes for Brunch, Dinner, and Dessert
Grab your Easter basket and hop in—you’ll want to collect each and every one of these fun and easy Easter recipes.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.