Stuffed Escarole

Stuffed escarole is a traditional dish of Neapolitan cuisine, rich in flavors and textures that blend perfectly. Here is the recipe:

Ingredients

• 1 large escarole
• 2 cloves of garlic
• 2 salt-cured anchovies
• Black olives to taste
• Salt-cured capers to taste
• Raisins to taste
• Pine nuts to taste
• Extra virgin olive oil
• Red chili pepper (optional)
• Salt
• Stale homemade bread

Preparation

1. Start by washing the escarole well in cold water to remove any residue of soil.
2. In a large frying pan, sauté the garlic cloves in the EVO oil. If you like, you can also add some red chili pepper.
3. Desalinate the anchovies and capers and, once the garlic is golden, add the anchovies into the pan, letting them melt.
4. At this point, insert the escarole into the pan, cover it, and let it wilt over low heat.
5. In the meantime, chop the black olives after pitting them.
6. Soften the raisins in warm water and lightly toast the pine nuts in another pan without oil.
7. Once the escarole has wilted, turn off the heat and add the olives, squeezed out raisins, pine nuts, and capers.
8. Adjust the salt if necessary and allow the mixture to cool.
9. Prepare a baking tray by lining it with parchment paper and preheat the oven to 180°C (356°F).
10. Cut the homemade bread into slices and arrange them as a base in the tray.
11. Arrange a layer of escarole on top of them and cover with another layer of bread.
12. Bake for about 20 minutes, until the surface is golden brown.

Interesting Facts

Stuffed escarole is a very versatile dish; it can be served as an appetizer or as a main course. Traditionally prepared during the holidays, it is particularly appreciated because it can be consumed both hot and at room temperature, making it ideal for buffets too.