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Stuffed Escarole

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Source: The Italian Gourmet

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Active Time:  15 Minutes
Total Time:  30 Minutes
Yield:  Serves 4

The Neapolitans came rather late to spaghetti; pasta entered their cuisine only at the beginning of the last century. In the eighteenth century people from Naples were referred to disdainfully as mangiafoglia (leaf-eaters) because they consumed so many vegetables. This stuffed escarole (Batavian endive), served as a first course, belongs to this period.

RECIPE INGREDIENTS

4 escarole (Batavian endive) heads, trimmed

1 garlic clove, peeled

12 black olives, pitted

1 tablespoon golden raisins

1/4 cup pine nuts

1/2 cup freshly grated romano cheese (pecorino cheese)

1/4 cup olive oil

DIRECTIONS

Cook the escarole in boiling salted water with the garlic for 7 to 10 minutes. Drain while still fairly compact; gently squeeze out the excess liquid. Put them on a chopping board and spread the leaves. Divide the olives, golden raisins, pine nuts and half the Romano among the 4 heads of escarole and mound them together in the center of each head. Close up the leaves and press well to form a roll. Brown the rolls in the olive oil in a skillet. As soon as they color, transfer them to an oiled baking dish, sprinkle with the remaining Romano and finish cooking a preheated 400 degrees F oven for 15 minutes.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

335

Fat. Total:

24g

Fiber:

16g

Carbohydrates, Total:

22g

Sodium:

394mg

% Cal. from Fat:

64%

Cholesterol:

15mg

Protein:

13g

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