Escarole Stuffed With Raisins, Walnuts And Anchovies
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1¼teaspoons olive oil
- 7cloves garlic, peeled, 1 minced and 6 crushed
- ½cup bread crumbs
- ¼cup coarsely chopped walnuts
- ½teaspoon salt
- Freshly ground pepper to taste
- ¼cup golden raisins, soaked in hot water for 30 minutes, drained
- 1anchovy fillet, finely chopped
- 1teaspoon capers, chopped
- 2cups plus 2 tablespoons chicken broth, homemade or low-sodium canned
- 1head escarole
- ⅛teaspoon crushed red pepper flakes
Nutritional analysis per serving (4 servings)
201 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 4 grams polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 7 grams protein; 418 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat ¼ teaspoon of olive oil in a medium-size nonstick skillet over medium heat. Add minced garlic and cook, stirring constantly, for 30 seconds. Add bread crumbs, walnuts, salt and pepper. Lower heat and cook, stirring frequently, until crumbs turn golden brown, about 4 minutes. Transfer mixture to a large bowl and toss in raisins, anchovy and capers. Stir in 2 tablespoons of chicken broth.
- Step 2
Carefully open escarole leaves, like flower petals, leaving them attached to the core. Spoon filling between leaves. Close leaves up and tie string around escarole to secure. Heat remaining oil in a deep skillet. Add crushed garlic and pepper flakes and cook, stirring, for 3 minutes. Add remaining broth and carefully place escarole in skillet. Bring to a simmer, cover and cook until escarole is tender, about 45 minutes. Remove string, cut into quarters and serve.
Private Notes
Comments
On my first try, I tied the escarole once around the middle and it fell apart as the escarole shrunk and wilted. Now I tie the string tight 3 times around to form the escarole into a ball. This is a wonderful recipe, delicious and fun to make. I like it as an entree to better savor the complex flavors.
My grandmother used to make this. She used pinenuts instead of walnuts and added parmesan and fresh parsley to the breadcrumbs. Delish. Currants work too!
On my first try, I tied the escarole once around the middle and it fell apart as the escarole shrunk and wilted. Now I tie the string tight 3 times around to form the escarole into a ball. This is a wonderful recipe, delicious and fun to make. I like it as an entree to better savor the complex flavors.