Stuffed Escarole - {Scarola Ripiena}

Recipe Ingredients

1		Escarole - (abt 1 lb) - root ends trimmed,
		Cut in half, ugly leaves removed
2		Garlic cloves - minced
2 tablespoons	30ml	Pine nuts - coarsely chopped
3 tablespoons	45ml	Golden raisins - moistened in
		Red wine - and chopped
3 tablespoons	45ml	Freshly-grated Parmigiano-Reggiano
2 tablespoons	30ml	Finely-chopped fresh parsley
1/2 teaspoon	2.5ml	Salt - plus more
		For seasoning
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Extra-virgin olive oil

Recipe Instructions

In a medium bowl, place the garlic, pine nuts, raisins, Parmigiano-Reggiano, parsley and salt and mix well to combine. Place the stuffing in the cavity of 1 escarole half. Place the other half on top of the stuffed half and tie them together tightly with butcher's twine. Season with salt and pepper.

In a large, heavy-bottomed skillet, warm the olive oil and place the escarole in the skillet, adding water to come halfway up its sides. Cover, bring the liquid to a boil, reduce to a simmer and cook 15 minutes.

Turn the escarole gently with tongs and cook another 10 minutes, until the water has evaporated and the escarole is soft.

Uncover and cook for another 5 minutes, to brown the escarole. Cut the string, slice into 4 portions and serve.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A13) - from the TV FOOD NETWORK

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