Scarola Imbottita (stuffed Escarole)
  1. Sauté the ingredients (anchovies, pine nuts, raisins, olives, capers) in a pan with good extra virgin olive oil.

  2. Stuff the escarole leaves with the sautéed mixture.

  3. Tie the stuffed escarole head with kitchen string.

  4. Sprinkle with breadcrumbs and grated pecorino cheese.

  5. Bake in a preheated 180°C (350°F) static oven for about 45 minutes, until the surface is nicely browned.

  6. The stuffed escarole is ready when a skewer can be inserted without resistance.

Course🍽️Main Course

DietsPescaterian🍬Low-sugar...

Category🫑Stuffed Vegetables

Cuisine🇮🇹Italian

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 45m

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