Mediterranean Rice-Stuffed Escarole Recipe
The trick of leaving the base attached to the quartered escarole is one we learned from Lidia Bastianich, and it makes the whole process far less fussy. Studded with plump raisins and crunchy pine...
Keywords
- escarole
- arborio rice
- side
- dinner
- gluten free
- vegetarian
- oven bake
- gourmet
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Mixing bowl
- Spoon
Ingredients
- 1 large head escarole (1 1/4 pound)
- 3/4 cup Arborio rice
- 1/2 cup pine nuts
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
- 2 garlic cloves, finely chopped
- 1 (12-ounce) jar roasted red peppers, rinsed and coarsely chopped
- 1/3 cup golden raisins
- 3 tablespoons chopped rinsed capers
- 1 large egg, lightly beaten
- 1 cup grated Parmigiano-Reggiano, divided
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