Stuffed Escarole

  • Active Time 15m
  • Total Time 30m
  • Rating ****

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
  • Salt
  • 1 garlic clove, peeled
  • 12 black olives, pitted
  • 1 tablespoon golden raisins
  • 1/4 cup pine nuts
  • 1/2 cup freshly grated Pecorino-Romano
  • 1/4 cup olive oil


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.

RecID 1035

nutrition information per serving

335 calories; 24g total fat; 15mg cholesterol; 394mg sodium; 22g carbohydrates; 16g fiber; 13g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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