Scarola Ripiena (Stuffed Escarole)
- ½ cup raisins
- 1 medium or large head of escarole
- 5 tablespoons olive oil, divided
- 6 cloves garlic, chopped
- 4 anchovies in oil, chopped
- ½ cup breadcrumbs
- Freshly ground black pepper
- Kosher salt
- 1/3 cup pine nuts
- 2 tablespoons grated Parmesan cheese
- 1/3 cup white wine
- 1/2 cup chicken or vegetable stock, homemade or low sodium
- Special equipment:
- Kitchen twine
- In a small bowl, soak the raisins in hot water for about 15 minutes, allowing them to soften.
- Gently wash and dry the escarole, removing all the dirt.
- Heat 3 tablespoons olive oil in a medium sized skillet over medium low heat. Add the garlic and cook, until fragrant, for about 30 seconds. Add in the anchovies and sauté for another minute. Stir in the breadcrumbs and cook until lightly browned, about 4 minutes. Season with pepper and a little salt, if needed. Remove from heat.
- Drain the raisins. In a small bowl, mix together the raisins and pine nuts. Add about 2/3 of this mixture to the breadcrumb mixture. Stir in the Parmesan. Taste and adjust seasonings.
- Now for the fun part! Carefully spread the escarole leaves open and stuff the filling in the nooks and crannies of the leaves. Close up the leaves and tie kitchen string around the escarole to secure. Stuff any filling that may have fallen out back in between the leaves.
- Heat remaining oil in a deep skillet or Dutch oven over medium low heat. Sprinkle in the reserved raisins and pine nut mixture. Place in the escarole bundle. Add in the white wine and stock. Bring to a simmer. Cover and cook over low heat until the escarole is tender, about 25-30 minutes. Remove the escarole to a cutting board and cut the string. Cut into quarters or crosswise into slices and serve. Drizzle with any juices in the pan and sprinkle with additional Parmesan if desired.