The traditional Neapolitan stuffed escarole is a dish that originated as a rich side dish, but in Neapolitan tradition it often becomes a one-dish meal or even a light second course served with a slice of homemade bread. Known also as scarola ‘mbuttunata, this is one of the Neapolitan family recipes that speak of slow gestures, familiar aromas and flavors that need no explanation. It is a stuffed escarole cooked in a pan or pot, simple and authentic, prepared with olives, raisins, pine nuts, breadcrumbs and anchovies, just like in traditional South Italian kitchens.
In Naples the original stuffed escarole is a dish of memory, present on tables at vigils, Sundays and family gatherings, alongside great traditional recipes such as the pastiera, the casatiello, the migliaccio or freshly baked sfogliatelle. Each dish tells a different story, but they all speak the same language: that of authentic Neapolitan cooking.
This is a recipe for stuffed escarole cooked in a pot, without an oven, slowly cooked so the greens become tender and the filling merges into a perfect balance of sweet and savory. The stuffed escarole with olives, raisins and pine nuts is one of those dishes that cross generations and remain timeless because they are tied to the truest tradition.
In this version I share my Neapolitan stuffed escarole like grandma used to make, faithful to home cooking: simple, honest, fragrant with Southern aromas. A recipe made not only to eat, but to remember. Let’s go to the kitchen and prepare it together—but first, if you want to keep updated on all my other recipes, you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for making Neapolitan stuffed escarole
- 1 escarole (endive) (curly or smooth)
- 4 oz Gaeta olives (or pitted)
- 3 oz raisins
- 3/4 cup breadcrumbs
- 2 oz pecorino cheese (grated)
- 1 tbsp capers (desalted)
- 2 oz raisins
- 2 cloves garlic
- extra virgin olive oil
Tools
- Pot
- Kitchen twine
Preparation of the stuffed escarole
For stuffed escarole, Neapolitan tradition often favors curly escarole because it is more tender, more aromatic and perfect for holding the filling. Its slight bitterness is harmonized by the sweetness of the raisins, creating a delicate and natural balance.
Smooth escarole, also very good, tends to be a bit sweeter and is preferred by some over the curly variety.
In a large skillet, gently melt the anchovy fillets with a drizzle of extra virgin olive oil over low heat until they turn into a creamy paste.
Add the garlic cloves lightly crushed and let them perfume the oil without browning.
Add the olives and let them release their flavor for a few minutes, then add the raisins. Gently mix to let the flavors come together.
Add the pine nuts and let them toast for another minute to release their aroma.
Turn off the heat and add the breadcrumbs. Mix well, then add the grated cheese and combine until you obtain a soft, fragrant mixture.
Clean the escarole by removing the toughest outer leaves, wash it and drain it without drying it completely.
Open the escarole like a flower and place the filling in the center, distributing it among the inner leaves. Close the escarole gently over itself, compacting it without squeezing.
Tie it with kitchen twine, like a small parcel.
Place it in a casserole, pour in 1/2 cup of water and a generous drizzle of extra virgin olive oil.
Cover with a lid and cook over low heat for about 40-45 minutes, turning it halfway through.
The escarole will be ready when it is tender, glossy and well flavored.
Let it rest a few minutes before cutting the twine and serving, accompanied by its cooking juices.
Storage, notes and tips
The stuffed escarole can be stored in the refrigerator, well sealed in an airtight container, for 2 days. It is even better the next day because the flavors have time to meld.
Before serving again, gently reheat it in a pan or in the oven, adding a tablespoon of its cooking liquid or a drizzle of olive oil.
You can enjoy it warm or at room temperature: in both cases it keeps all its aroma.
For a more delicate result choose curly escarole, which is more aromatic and less watery; smooth escarole is still a great alternative for those who prefer a sweeter taste.
The amounts of olives, raisins and pine nuts can be adjusted to your taste: this is a recipe that prefers balance over strict precision.
Like all home recipes, stuffed escarole may change slightly each time, but it always stays the same in the heart.
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FAQ (Questions and Answers)
What type of escarole is used for stuffed escarole?
In Neapolitan tradition curly escarole is mostly used, as it is more tender and aromatic, ideal for holding the filling. Smooth escarole remains an excellent alternative for those who prefer a sweeter flavor.
Is stuffed escarole a side dish or a main course?
Stuffed escarole can be served as an important side dish, a light second course or as a main course, thanks to its rich and complete filling.
Can I prepare stuffed escarole in advance?
Yes, you can prepare it a few hours in advance. It is even better the next day, as the flavors harmonize better.
Can it be baked in the oven?
Traditionally stuffed escarole is cooked in a pot, but it can also be finished in the oven for a few minutes to obtain a slightly drier and golden surface.
Can I omit the anchovies?
Yes, you can omit them if you do not like them. The filling will still be flavorful thanks to olives, raisins and pine nuts.
Can stuffed escarole be frozen?
It is possible to freeze it already cooked and well wrapped, but the texture of the greens may become slightly softer after thawing. It is preferable to eat it fresh.
What to serve with stuffed escarole?
Stuffed escarole is perfect with rustic bread, roasted potatoes or simply served on its own with its cooking juices.
