Delicious Recipes

Stuffed Escarole Recipe

in cucina con pina

•

in

Stuffed Escarole: recipe and video of this fantastic vegetable cooked in a typical Neapolitan way. Like every recipe, it is obvious that everyone has their original and exclusive, rather than unique and the best. Mine is prepared in a simple and easy way for everyone: if I made it, everyone can prepare it. Everyone has their own recipe and surely it will be delicious… but never as good as mine. The luck, for those who love it like me, is that it is available on the market from October to April, so it is in season now. Let’s take advantage of it to consume it: in addition to being good, it is also healthy.

  • Difficulty: Very Easy
  • Cost: Cheap
  • Portions: 4
  • Cooking methods: Stovetop
  • Cuisine: Regional Italian
  • Region: Campania
  • Seasonality: Fall, Winter
261.27 Kcal
calories per serving
Info Close
  • Energy 261.27 (Kcal)
  • Carbohydrates 14.73 (g) of which sugars 4.99 (g)
  • Proteins 7.76 (g)
  • Fat 19.39 (g) of which saturated 3.95 (g)of which unsaturated 3.22 (g)
  • Fibers 3.20 (g)
  • Sodium 1,561.92 (mg)

Indicative values for a portion of 220 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 Required for Preparing Escarole

  • 1 lb escarole (endive)
  • 1 oz anchovies in oil
  • 1 oz capers in salt
  • 0.35 oz pine nuts
  • 1.8 oz black olives
  • 1.25 oz pecorino romano
  • 1.8 oz breadcrumbs
  • 3.5 tbsp extra virgin olive oil
  • 0.5 cup water
  • 0.35 oz raisins
  • 1 bunch parsley
  • 1 tsp salt

Tools

  • Pan
  • Kitchen Twine

Steps

  • I open the escarole without breaking it under running water several times, let it drain well, and start seasoning with oil, pine nuts, raisins, capers, and olives. I place the anchovies in oil on top and finish with grated pecorino, breadcrumbs, a handful of parsley, and a pinch of salt. I close and seal it with kitchen twine to keep the stuffing inside. I put oil in a pan with garlic and chili pepper, if you like, and fry it. After the escarole is golden on all sides, I add a cup of water and cook for 30 minutes on low heat with a smaller lid to let the steam out and avoid it becoming mushy.

  • And here it is: stuffed escarole, a very simple family recipe.

  • Before bringing the escarole to the table, remove the twine.

Tips

I would also like to suggest a seasonal vegetable for a dish, like chicory with garlic, oil and chili pepper.

https://blog.giallozafferano.it/vaipinacucina/puntarelle-aglio-olio-e-peperoncino/

https://blog.giallozafferano.it/vaipinacucina/puntarelle-aglio-olio-e-peperoncino/

FAQ (Questions and Answers)

  • When is the season for escarole?

    The season for escarole is fall and winter.

Author image

in cucina con pina

My name is Pina, and my passion is food and cooking in general. On the blog, I focus on regional dishes like those from my birthplace, Sicily. I also feature dishes from Lazio, the region that has hosted me for over 40 years, but in general, I cover all Italian regions. Traveling and exploring is my second passion, so I couldn't leave out dishes from around the "World" on my blog. My blog is divided into simple and essential sections like appetizers, first courses, main courses, side dishes, bread and leavened products, jams and preserves, wines and wineries, and of course, travels. Desserts are included, and finally, there is a dedicated corner for gluten-free options. Easy recipes, explained step by step and always updated.

Read the Blog