Neapolitan stuffed escarole, but obviously prepared in my own way. Researching online about some Neapolitan dishes and specifically stuffed escarole, I noticed that a recipe is never identical to another. Every house, every family, every neighborhood has its own recipe for stuffing escarole, this is a constant, or rather a pleasant surprise. I don’t know exactly how many prepare it, but I know how delicious mine turned out! Perhaps it’s also thanks to the ingredients which are naturally good regardless.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 3
- Cooking methods: Stove
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: Autumn, Winter
- Energy 492.80 (Kcal)
- Carbohydrates 30.16 (g) of which sugars 5.66 (g)
- Proteins 7.45 (g)
- Fat 39.44 (g) of which saturated 5.81 (g)of which unsaturated 5.67 (g)
- Fibers 5.02 (g)
- Sodium 1,725.95 (mg)
Indicative values for a portion of 290 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 lb escarole (endive)
- 2 tsp capers
- 3.5 oz black olives
- 7 tbsp extra virgin olive oil
- 1 1/2 tsp salt
- 6 fillets anchovies in oil
- 1 cup breadcrumbs
- 2 tbsp pine nuts
- 1 tsp chopped parsley
Tools
- Kitchen Twine
- Bowl
- Wok
Preparation
Clean the escarole and wash it without detaching or cutting the leaves.
Start by putting the oil and garlic in the wok to sauté, then add all the other ingredients except the breadcrumbs, which you will add last.
With the help of a spoon, fill the escarole between each leaf starting from the core with the still warm stuffing.
Tie the escarole to prevent the stuffing from spilling out, then put the sealed escarole back in the wok.
Cook for 30 minutes in the wok with the lid on.
Gently turn the Neapolitan stuffed escarole a couple of times.
Remove the twine and serve while still warm.
