Stuffed Escarole

(Scarola Ripiena)

• Ready In: 45 mins
• Serves: 4

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.