Scarola Embottinata (Stuffed Escarole) | James Beard Foundation
Let's be frank: these adorable, flavor-packed escarole bundles were time-consuming to make. But the praise we won at a holiday party we brought them to made the effort worthwhile. Better yet, they...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.jamesbeard.org.
Cooking tools:
- Stove
- Saute pan
- Steamer basket
- Stockpot
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Wooden spoon
- Measuring cup
- Measuring spoon
- Refrigerator
- Plastic wrap
- Tongs
Ingredients
- 2 tablespoons chopped flat-leaf parsley
- Freshly ground salt and pepper to taste
- 2 heads escarole
- 1 clove garlic, minced
- 2 tablespoons fruity extra virgin olive oil
- 1/4 cup chicken stock or water
- 2 tablespoons butter
- Small handful Sicilian olives, pitted and chopped
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Scarola Embottinata (Stuffed Escarole) Recipe | James Beard Foundation
archive.jamesbeard.org
Escarole Frittata - Be Inspired - Food Wine Travel
beinspired.au
Stuffed Escarole
ciaoitalia.com
Pizza di scarola – escarole stuffed pizza
coochinando.com
Stuffed Escarole - Italian recipes by GialloZafferano
giallozafferano.com
Mushroom Agnolotti | James Beard Foundation
jamesbeard.org
Stuffed Escarole - Italian recipes by GialloZafferano
yummy4recipes.com
Sautéed Escarole – Burlap & Barrel
burlapandbarrel.com