Stuffed Escarole
Stuffed escarole with bread crumbs, anchovies, and raisins, braised for a flavorful dish. Perfect for special occasions or family gatherings.
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Cooking tools:
- Dutch oven
- Butcher's twine
- Pepper mill
- Grater
- Colander
- Chef's knife
- Cutting board
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Tongs
Ingredients
- 1/2 cup raisins or dried cranberries
- 1 medium head escarole
- 2/3 cup fresh bread crumbs
- 2 tablespoons grated Pecorino Romano cheese
- 2 large cloves garlic, peeled and mashed
- 2 anchovies in oil, finely minced (Optional)
- Coarsely ground black pepper
- 1 teaspoon dried oregano
- 1 tablespoon minced fresh basil
- 5 tablespoons Filippo Berio Extra Virgin Olive Oil
- 1/4 cup water or white wine
- Salt to taste
- Ingredients
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