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Stuffed Escarole

Stuffed escarole, in Neapolitan, called scarola mbuttunata, is a typical recipe of Campania which is prepared during the holiday periods, especially Christmas. It is a simple preparation of peasant origin, also considering the poor and traditional ingredients that compose it. It can serve both as a side dish or as a light main course. Stuffed escarole has a very intense flavor embodying the typical flavors of Campania cuisine. Each family keeps its own version adding, removing, or substituting ingredients according to taste. Together with Spaghetti with clams and Christmas zeppole stuffed escarole is one of those dishes that cannot be missing from a Neapolitan holiday menu!

stuffed_escarole

Yields: 4 portions
Prep Time: 15 mins Cook Time: 55 mins Total: 1hr 10 mins


Stuffed Escarole Ingredients

Ingredients for 2 Endives

  • 2 heads escarole
  • 1 clove garlic
  • 3 tbsp Extra virgin olive oil 40 g

For the filling

  • ⅓ tbsp raisins
  • ½ cup pine nuts
  • ¼ cup black olives pitted
  • 1 tbsp capers
  • ⅓ oz anchovies
  • ¼ cup breadcrumbs
  • 2 tbsp pecorino
  • 1 clove garlic
  • 3 tbsp extra virgin olive oil 40 g
  • salt to taste
  • black pepper to taste
  • 1 sprig parsley

Stuffed Escarole Recipe

  • Clean the stuffed escarole removing the outer leaves and keeping the softer ones and engrave the base with a cross. Wash it well and drain it.
  • In a large pan, let the garlic flavor in the olive oil.
  • Add the escarole together with a pinch of salt, cover, and let simmer for about 20 minutes covering with a lid.
  • Turn occasionally paying attention not to burn them.

Preparing the filling

  • Soak the raisins, and also the capers in cold water for 30 minutes changing the water.
  • Chop the anchovies on a chopping board, then wash and chop the parsley.
  • In a pan, influse the garlic in 3 tbsp olive oil and then remove. Add the breadcrumbs and let it toast for a few minutes and then add the pitted black olives.
  • Add the capers together with the pine nuts and chopped anchovy fillets.
  • Add the previously chopped parsley, squeeze the raisins and pour them into the pan and then season with salt and pepper.
  • Stir well blending the mixture. Turn off the flame and let it cool by collecting it in a container and then adding the grated pecorino.
  • When the escarole is cool open it very gently in the middle and place the breadcrumb in the center, not letting the mixture come out.
  • Close the escarole delicately.
  • Place it in the baking dish together with the cooking liquid and cook in a preheated oven at 180° for about 35 – 40 minutes.
  • Serve and enjoy!

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stuffed_escarole

Stuffed Escarole

Caroline Sciberras
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dinner, Lunch
Cuisine Campagnia, Italian, Neapolitan
Servings 4 people

Ingredients
  

Ingredients for 2 Endives

  • 2 heads escarole
  • 1 clove garlic
  • 3 tbsp Extra virgin olive oil 40 g

For the filling

  • tbsp raisins
  • ½ cup pine nuts
  • ¼ cup black olives pitted
  • 1 tbsp capers
  • oz anchovies
  • ¼ cup breadcrumbs
  • 2 tbsp pecorino
  • 1 clove garlic
  • 3 tbsp extra virgin olive oil 40 g
  • salt to taste
  • black pepper to taste
  • 1 sprig parsley

Instructions
 

  • Clean the stuffed escarole removing the outer leaves and keeping the softer ones1 nd engrave the base with a cross. Wash it well and drain it.
  • In a large pan, let the garlic flavor in the olive oil.
  • Add the escarole together with a pinch of salt, cover and let simmer for about 20 minutes covering with a lid.
  • Turn occasionally paying attention not to burn them.

Preparing the filling

  • Soak the raisins, and also the capers in cold water for 30 minutes changing the water.
  • Chop the anchovies on a chopping board, then wash and chop the parsley.
  • In a pan, influse the garlic in 3 tbsp olive oil and then remove. Add the breadcrumbs and let it toast for a few minutes and then add the pitted black olives.
  • Add the capers together with the pine nuts and chopped anchovy fillets.
  • Add the previously chopped parsley, squeeze the raisins and pour them into the pan and then season with salt and pepper.
  • Stir well blending the mixture. Turn off the flame and let it cool by collecting it in a container and then adding the grated pecorino.
  • When the escarole is cool open it very gently in the middle and place the breadcrumb in the center, not letting mixture come out.
  • Close the escarole delicately.
  • Place it in the baking dish together with the cooking liquid and cook in a preheated oven at 180° for about 35 - 40 minutes.
  • Serve and enjoy!
Keyword endives, escarole

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