Scarola Embottinata (Stuffed Escarole)

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James Beard


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1 loaf Italian bread, crust removed, sliced into small squares

2 egg, lightly beaten

2 tablespoons fruity extra-virgin olive oil

1/4 cup grated Romano cheese

2 anchovies, minced

1 clove small garlic, minced

2 tablespoons black raisins

2 tablespoons golden raisins

2 tablespoons pine nuts, toasted

5 Gaeta olives, pitted and quartered

3 green Sicilian olives, pitted and quartered

2 tablespoons chopped flat-leaf parsley

Freshly ground salt and pepper to taste

2 heads escarole

1 clove garlic, minced

1/4 cup chicken stock or water

2 tablespoons butter

Small handful Sicilian olives, pitted and chopped