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1
Bring 6 quarts or more water to the boil in the large pot.
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2
Remove any damaged outer leaves from the escarole heads, but otherwise keep them whole and attached at the base.
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3
To clean them, spread the leaves open and dunk the heads, leaves first, into a sink or basin filled with cold water, to rinse away any dirt or debris.
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4
To blanch the escarole, push the heads, leaves first, into the boiling water, submerging them completely.
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5
Return the water to the boil, and cook for 2 to 3 minutes, to soften the leaves.
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6
Place the heads, still attached, in a colander to drain and cool.
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7
Toss together the toasted pine nuts, bread crumbs, and 1/4 cup of the grated pecorino in a bowl.
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8
Remove about a third of the mixture and set aside for topping the rolls; leave the larger amount in the bowl for the filling.
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9
Pour 5 tablespoons of the olive oil into the skillet and set over medium heat.
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10
Stir the sliced garlic in the oil, and cook for a minute or so, until sizzling.
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11
Stir in the olives, toast them for a minute, then toss in the raisins and capers and cook for just a minute more.
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12
Scrape all the savories and oil from the skillet into the bread-crumb filling mixture and toss together.
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13
Heat the oven to 375 and put a rack in the center.
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14
Pour 2 tablespoons of the olive oil into the baking dish.
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15
Lay the blanched heads of escarole on a large cutting board.
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16
Divide each head in half, slicing lengthwise through the core and base; now slice each half in two lengthwise.
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17
You should have eight clusters of escarole leaves, each cluster still attached at the base.
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18
Spread each cluster open like a fan and flatten the leaves, so they resemble a single large leaf, which will enclose the fillingjust like a cabbage leaf.
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19
When all the clusters are open, cut off and discard the tough bases holding the leaves together.
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20
Move leaves from one cluster to another so the escarole fans are of equal size and shape.
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21
Divide all the filling equally among the fans (2 to 3 tablespoons each), laying it in small oblong mounds near the base of the leaves.
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22
Roll up the escarole just enough to cover the filling, fold in the sides of the leaf fans, then continue rolling to form fairly compact oval rolls.
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23
Arrange the rolls in the oiled pan, leaving space between them.
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24
Sprinkle the salt all over the rolls, then the reserved mixture of bread crumbs and pine nuts and the remaining grated cheese.
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25
Finally, drizzle the remaining 2 tablespoons of olive oil all over the rolls.
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26
Cover the baking dish with a sheet of aluminum foil, arched so it doesnt touch the rolls, and press it against the sides.
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27
Bake for about 30 minutes, remove the foil, and bake another 5 or 10 minutes, until the escarole rolls are lightly caramelized and the toppings are crisp and golden brown.
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28
Serve hot.
