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Stuffed Escarole

Source: The Italian Gourmet
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  30 Minutes
  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.
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
Stuffed Escarole Recipe at
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
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Reviewed: 12/17/2013
Authentic Neapolitan recipe. Exception is the optional ingredient of anchovies.
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