Escarole Stuffed With Raisins, Walnuts And Anchovies
Published February 25, 1995
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
1 ¼ teaspoons olive oil
7 cloves garlic, peeled, 1 minced and 6 crushed
½ cup bread crumbs
¼ cup coarsely chopped walnuts
½ teaspoon salt
Freshly ground pepper to taste
¼ cup golden raisins, soaked in hot water for 30 minutes, drained
1 anchovy fillet, finely chopped
1 teaspoon capers, chopped
2 cups plus 2 tablespoons chicken broth, homemade or low-sodium canned
1 head escarole
⅛ teaspoon crushed red pepper flakes
Nutritional analysis per serving
25 grams carbs; 5 milligrams cholesterol; 201 calories; 3 grams monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 2 grams fiber; 418 milligrams sodium; 7 grams protein; 9 grams sugar
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.
I put too much chicken broth. Too much garlic. Very difficult to wrap the stuffed escarole. Takes quite a bit of time to prepare for rather disappointing results.
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.