Stuffed Escarole

Name: Stuffed Escarole
Ingredients: 1 cup breadcrumbs; 1/2 cup black olives; 1/4 cup red wine; 4 anchovy fillets, chopped; 1/2 cup olive oil; 1/4 cup parmesan cheese; 1 tablespoon capers; 2 tablespoons pine nuts, coarsely chopped; 3 tablespoons golden raisins, moistened in red wine and chopped; 2 tablespoons parsley, finely chopped; salt and pepper; 2 heads escarole; 2 garlic cloves, smashed; 1/2 cup chicken broth

14 ingredients

10 steps

Ingredients

1 cup breadcrumbs
1/2 cup black olives
1/4 cup red wine
4 anchovy fillets, chopped
1/2 cup olive oil
1/4 cup parmesan cheese
1 tablespoon capers
2 tablespoons pine nuts, coarsely chopped
3 tablespoons golden raisins, moistened in red wine and chopped
2 tablespoons parsley, finely chopped
salt and pepper
2 heads escarole
2 garlic cloves, smashed
1/2 cup chicken broth

Directions

1

In a large bowl, combine the bread crumbs, olives, anchovies, 1/4 cup wine, 1/4 cup olive oil, cheese, pine nuts, raisins, parsley, and capers.
2

Add salt and pepper to taste.
3

Discard any damaged outer leaves from the escarole, wash thoroughly between the leaves and shake dry.
4

Take out the center leaves to make room for the stuffing, then stuff the escarole and tie closed with kitchen string.
5

In a large, deep skillet, heat the remaining 1/4 cup olive oil over medium-high heat.
6

Lower the heat, add the garlic and escarole and fry, turning with tongs, until softened, about 10 minutes.
7

Transfer the escarole to a plate.
8

Pour the remaining 1/4 cup wine and the chicken broth over the escarole.
9

Cover and let rest for 10 minutes.
10

Remove the string and slice the escarole open to serve.