- 3 heads of escarole
- 30 g of raisins
- 30 g of pitted black olives
- 5 anchovy fillets
- 20 g of pine nuts
- 30 g of grated caciocavallo cheese
- 1 tablespoon chopped parsley
- 1/2 garlic clove chopped
- 50 g of breadcrumbs
- extra virgin olive oil
Wash the heads of escarole under running water and remove the most damaged outer leaves. Tie the heads with kitchen twine to prevent them from falling apart while cooking and boil for 5 minutes. Drain and let them cool. Separately, desalinate the capers and soak the raisins in water for 10 minutes. Prepare the filling by mixing in a bowl: pine nuts, squeezed raisins, capers, chopped olives, anchovy filets, caciocavallo cheese, garlic, parsley and two tablespoons of breadcrumbs.
Gently open the escarole and fill with the stuffing, close the leaves and tie again with string. Place the stuffed escarole in an oven dish greased with oil; pour in 3 tablespoons of European olive oil and a handful of breadcrumbs and bake at 180° for 20 minutes. The last 5 minutes operate the grill.
Source: Scarola 'mbuttunata Recipe, the original Neapolitan recipe | Cook (corriere.it)
