Save Recipe Print
Stuffed Escarole (Scarola Ripiena)
Yield:
4 servings
Yield:
4 servings

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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Escarole and Bean Soup

Recipe courtesy of Giada De Laurentiis

Stuffed Shells

Recipe courtesy of Ree Drummond

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Stuffed Cabbage

Recipe courtesy of Ina Garten

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Stuffed Peppers

Recipe courtesy of Robert Irvine

Stuffed Mushrooms

Recipe courtesy of Valerie Bertinelli

Stuffed Pork Chops

Recipe courtesy of Family Circle Magazine

Stuffed Cabbage Rolls (Galumpkis)

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Latest Stories