Recipe of the stuffed escarole Cooking in the Neapolitan style

Upholstered escarole, the Neapolitan recipe

The stuffed escarole, the recipe for an elegant dish that can be used by the family for a special lunch.

One of the least known but very good Neapolitan dishes, is the stuffed escarole of which we propose the prescription.

In the Neapolitan tradition, the escarole, a type of broad-leaved chard with a sweet taste, is considered the queen of the garden. Together with the tasty friarielli, it is the most used leafy vegetable in traditional recipes of the Neapolitan capital and its surroundings. Indeed, it is usually used as a tasty filling of the classic Esacrole pizza but also in its padded shape it becomes an elegant dish that can be used by the family for a special lunch.

Whether it is a Sunday or a day of celebration, its delicious stuffing of olives and capers sweetened by the presence of sultanas and pine nuts will not be able to resist.

Preparation time for the recipe of stuffed escaroleIngredients

  • 3 heads of curly endive
  • 100 gr grated bread
  • 150 gr black olives of Gaeta
  • 1 clove of garlic
  • 20 gr sultanina grapes
  • 20 gr toasted pine nuts
  • 3 anchovy fillets
  • 1 parsley
  • extra virgin olive oil as needed

Preparation of the stuffed escarole

Wash the escarole well eliminating the outer leaves and ruined by the tufts. Boil the 3 endive heads for a few minutes in a large pot full of boiling water. Drain and let them cool by placing them on a shelf and taking care not to ruin them.

In a pan fry the oil and garlic adding the pitted olives and cut into small pieces the freshly rinsed capers and half the breadcrumbs. Add to what turns out to be the stuffing of the stuffed escarole also the pine nuts, the anchovies deprived of the bone and the sultanas that you have kept at least a minute in water. Finally, add the chopped parsley and a pinch of salt.

Remove from the fire and use the "stuffing" obtained to fill the center of the escarole heads. Taking care not to break them, the sprouts will be closed by tying the top with kitchen string. Place the stuffed escarole on a baking sheet one of oil and cook a 190 ° for 25 minutes.

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Written by Matteo Morreale
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