Recipe courtesy of Mario Batali
Yield:
4 servings
Level:
None

Ingredients

Directions

In a medium bowl, place the garlic, pine nuts, raisins, Parmigiano-Reggiano, parsley and salt and mix well to combine. Place the stuffing in the cavity of 1 escarole half. Place the other half on top of the stuffed half and tie them together tightly with butcher's twine. Season with salt and pepper.

In a large, heavy-bottomed skillet, warm the olive oil and place the escarole in the skillet, adding water to come halfway up its sides. Cover, bring the liquid to a boil, reduce to a simmer and cook 15 minutes. Turn the escarole gently with tongs and cook another 10 minutes, until the water has evaporated and the escarole is soft. Uncover and cook for another 5 minutes, to brown the escarole. Cut the string, slice into 4 portions and serve.

IDEAS YOU'LL LOVE

Escarole and Bean Soup

Recipe courtesy of Giada De Laurentiis

Stuffed Pork Tenderloin

Recipe courtesy of Edison Mays Jr.

Grilled and Stuffed Portobello Mushrooms with Gorgonzola

Recipe courtesy of Giada De Laurentiis

Stuffed Poblano Peppers

Recipe courtesy of Alex Guarnaschelli

Sausage-Stuffed Mushrooms

Recipe courtesy of Ina Garten

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Greek-Style Stuffed Peppers

Recipe courtesy of Ellie Krieger

Cheese-Stuffed Dates with Prosciutto

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking