- 1 large escarole (endive)
- 6 anchovy fillets in oil
- 2 tablespoons black Gaeta olives
- 2 tablespoons capers in salt
- 1 tablespoon pine nuts
- 1 tablespoon raisins
- Grated Pecorino Romano cheese, to taste
- Chopped parsley, to taste
- Extra virgin olive oil, as needed
To prepare stuffed escarole, first finely chop the parsley and set it aside. Then, in a pan, pour a generous amount of olive oil and add the anchovies, followed by the desalted capers. Add the black olives, the pre-soaked raisins, and the pine nuts. Turn on the heat and let everything flavor for a few minutes, then add the chopped parsley and mix again. Turn off the heat. Move on to the escarole, which should be well washed and dried. Gently spread it with your hands. Season it well with the just-prepared sauté, distributing it evenly. Then tie the escarole with kitchen twine to close it and seal the stuffing inside. In the same pan used for the sauté, pour a bit of olive oil and place the escarole inside. Cover with a lid and cook for 10 minutes over medium heat, being careful not to burn it. Then turn it over and sprinkle with Pecorino cheese. Cover again with the lid and cook for another 10 minutes. After this time, remove the lid, raise the heat slightly, and toast it well until it gets a golden crust. Then transfer to a cutting board. Deglaze the pan with a little water and let it reduce to make a sauce. Remove the twine from the escarole and portion it. Transfer the escarole to plates, finish with a bit of sauce and a sprinkle of Pecorino cheese. Serve your stuffed escarole immediately!
Stuffed escarole can be stored in the refrigerator for a maximum of one day.
Be very careful as the escarole is very delicate and could break or burn. Turn it gently and adjust the flame properly, so it's also cooked inside.