The recipe for tasty escarole rolls, in their sweet and sour version and in the rustic version
The food is never thrown away, especially because there are many other ways to reuse it and create new recipes.
For example, there are many ways to recycle Christmas dried fruit: in the north they use pistachios, walnuts and so on by adding them to sweets; in Naples, however, we usually prepare escarole rolls also with advanced vegetables from the preparation of one escarole's Pizza.
Of these tasty bundles exist two versions: a more delicate one, made crunchy by walnuts, and a more rustic one made unique by pistachios.
Let's find out together the recipes of these morsels that will create a riot of taste on your palate!
Ingredients for sweet and sour rolls:
- 1 / 2 endive head
- 1 spoon of white wine vinegar
- extra virgin olive oil to taste
- 1 clove of garlic
- Salt and Pepper To Taste
- 15 gr sultanina grapes
- 5 gr pine nuts
- 10 walnuts
For rustic rolls:
- 1 / 2 endive head
- 1 clove of garlic
- extra virgin olive oil to taste
- 2 desalted anchovies
- 4 black olives
- 15 gr desalted capers
- 20 peeled pistachios
- pepper to taste
We blanch the outer leaves (valid for both versions):
We will proceed in a similar way for both rolls: first we will have to wash the whole head of escarole and blanch the 10 longest outer leaves in lightly salted water, individually, and after having immersed them. After 5 seconds they must be drained and dried on absorbent paper and left to cool. These will be the outer wrapping of the rolls.
We prepare the stuffing of sweet and sour rolls:
After taking half of the rest of the scarole head just washed, fry it in hot oil seasoned with a clove of garlic, with salt and pepper to taste. We also add the spoonful of vinegar, making it cook well.
Then add the freshly rinsed sultanas, pine nuts and walnuts. We insert this filling in the previously blanched leaves and roll it all up forming rolls to be placed on an oiled baking sheet. We heat them in the oven just before serving them on the table.
We prepare the stuffing of the rustic rolls:
The remaining leaves of the escarole head will be fried in hot oil enriched with a clove of garlic, anchovies and capers deprived of excess salt. We cook the vegetables well and season them with pepper, adding the pitted black olives and a chopped capers only at the end. We will also insert this filling into the remaining blanched leaves. We roll it all up forming rolls, as done previously, to be placed on an oiled baking sheet and heat in the oven just before serving them.
