Stuffed Escarole (Scarola Ripiena)

1. 1

   In a medium bowl, place the garlic, pine nuts, raisins, Parmigiano-Reggiano, parsley and salt and mix well to combine.

2. 2

   Place the stuffing in the cavity of 1 escarole half.

3. 3

   Place the other half on top of the stuffed half and tie them together tightly with butcher's twine.

4. 4

   Season with salt and pepper.

5. 5

   In a large, heavy-bottomed skillet, warm the olive oil and place the escarole in the skillet, adding water to come halfway up its sides.

6. 6

   Cover, bring the liquid to a boil, reduce to a simmer and cook 15 minutes.

7. 7

   Turn the escarole gently with tongs and cook another 10 minutes, until the water has evaporated and the escarole is soft.

8. 8

   Uncover and cook for another 5 minutes, to brown the escarole.

9. 9

   Cut the string, slice into 4 portions and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.