Escarole Stuffed With Raisins, Walnuts And Anchovies Recipe

Name: Escarole Stuffed With Raisins, Walnuts And Anchovies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 teaspoons olive oil; 7 cloves garlic, peeled, 1 minced and 6 crushed; 1/2 cup bread crumbs; 1/4 cup coarsely chopped walnuts; 1/2 teaspoon salt; Freshly ground pepper to taste; 1/4 cup golden raisins, soaked in hot water for 30 minutes, drained; 1 anchovy fillet, finely chopped; 1 teaspoon capers, chopped; 2 cups plus 2 tablespoons chicken broth, homemade or low-sodium canned; 1 head escarole; ⅛ teaspoon crushed red pepper flakes

Servings: persons

1 1/4 teaspoons olive oil
7 cloves garlic, peeled, 1 minced and 6 crushed
1/2 cup bread crumbs
1/4 cup coarsely chopped walnuts
1/2 teaspoon salt
Freshly ground pepper to taste
1/4 cup golden raisins, soaked in hot water for 30 minutes, drained
1 anchovy fillet, finely chopped
1 teaspoon capers, chopped
2 cups plus 2 tablespoons chicken broth, homemade or low-sodium canned
1 head escarole
⅛ teaspoon crushed red pepper flakes

1
Heat 1/4 teaspoon of olive oil in a medium-size nonstick skillet over medium heat.
2
Add minced garlic and cook, stirring constantly, for 30 seconds.
3
Add bread crumbs, walnuts, salt and pepper.
4
Lower heat and cook, stirring frequently, until crumbs turn golden brown, about 4 minutes.
5
Transfer mixture to a large bowl and toss in raisins, anchovy and capers.
6
Stir in 2 tablespoons of chicken broth.
7
Carefully open escarole leaves, like flower petals, leaving them attached to the core.
8
Spoon filling between leaves.
9
Close leaves up and tie string around escarole to secure.
10
Heat remaining oil in a deep skillet.
11
Add crushed garlic and pepper flakes and cook, stirring, for 3 minutes.
12
Add remaining broth and carefully place escarole in skillet.
13
Bring to a simmer, cover and cook until escarole is tender, about 45 minutes.
14
Remove string, cut into quarters and serve.

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 teaspoons olive oil, 7 cloves garlic, peeled, 1 minced and 6 crushed, 1/2 cup bread crumbs, 1/4 cup coarsely chopped walnuts, and more.

Yes, Escarole Stuffed With Raisins, Walnuts And Anchovies falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Escarole Stuffed With Raisins, Walnuts And Anchovies

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