Scarola Embottinata (Stuffed Escarole) Recipe | James Beard Foundation

Scarola Embottinata (Stuffed Escarole) Recipe | James Beard Foundation

archive.jamesbeard.org

Let's be frank: these adorable, flavor-packed escarole bundles were time-consuming to make.

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Cooking tools:

  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Grater
  • Measuring cup
  • Measuring spoon
  • Whisk
  • Steamer basket
  • Pot
  • Colander
  • Saute pan
  • Stove
  • Refrigerator
  • Skillet
  • Tongs

Ingredients

  • 1 loaf Italian bread, crust removed, sliced into small squares
  • 2 egg, lightly beaten
  • 2 tablespoons fruity extra virgin olive oil
  • 1/4 cup grated Romano cheese
  • 2 anchovies, minced
  • 1 clove small garlic, minced
  • 2 tablespoons black raisins
  • 2 tablespoons golden raisins
  • 2 tablespoons pine nuts, toasted
  • 5 Gaeta olives, pitted and quartered
  • 3 green Sicilian olives, pitted and quartered
  • 2 tablespoons chopped flat-leaf parsley
  • Freshly ground salt and pepper to taste
  • 2 heads escarole
  • 1 clove garlic, minced
  • 1/4 cup chicken stock or water
  • 2 tablespoons butter
  • Small handful Sicilian olives, pitted and chopped

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