• 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!