With the heat, you lose the desire to turn on the oven, but luckily there are recipes that can be prepared on the stovetop like Stuffed Escarole Cooked in a Pan. I used simple ingredients for the filling, the ones I usually use, and with slow cooking, I managed to get an excellent result. A recipe to definitely try again! If you want more escarole recipes, read Escarole and Pine Nut Fritters .
Also read
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Slow fire
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 268.99 (Kcal)
- Carbohydrates 13.88 (g) of which sugars 4.85 (g)
- Proteins 16.07 (g)
- Fat 16.29 (g) of which saturated 6.81 (g)of which unsaturated 4.36 (g)
- Fibers 3.30 (g)
- Sodium 858.00 (mg)
Indicative values for a portion of 148 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 escarole
- 1.75 oz breadcrumbs
- 3.17 oz cooked ham
- 3.52 oz provola cheese (silana)
- 1 tsp parsley
- 1 clove garlic
- 0.5 tsp fine salt
- 1 egg
- 2.7 tbsp milk
- 1.35 tbsp extra virgin olive oil
Tools
- Food Scale
- Cutting Board
- Food Processor
- Pan
- Grill Pan
- Bowl
Steps
Wash the whole escarole under running water. Let it drain and place it upside down in the pan. I used the grill pan. Let it stew for 10 minutes, then flip it and leave it for another 10 minutes. While it cools, prepare the filling. Pour the breadcrumbs, cooked ham, chopped provola, parsley, garlic into the processor and operate without chopping too much.
Pour everything into a bowl, add the egg, salt, and milk. Mix and, using your hands, spread the filling between the leaves of the escarole and gently close it. No need for string. Pour the oil into the pan and once hot, gently place the stuffed escarole and let it cook over low heat with the lid on for 20 minutes. Using a spatula, turn it over and cook on the other side for another 20 minutes. Let it rest and serve.
