Best 4 Stuffed Escarole Recipes

STUFFED ESCAROLE

Steps:

• In a large bowl, combine the bread crumbs, olives, anchovies, 1/4 cup wine, 1/4 cup olive oil, cheese, pine nuts, raisins, parsley, and capers.
• Add salt and pepper to taste.
• Discard any damaged outer leaves from the escarole, wash thoroughly between the leaves and shake dry.
• Take out the center leaves to make room for the stuffing, then stuff the escarole and tie closed with kitchen string.
• In a large, deep skillet, heat the remaining 1/4 cup olive oil over medium-high heat.
• Lower the heat, add the garlic and escarole and fry, turning with tongs, until softened, about 10 minutes.
• Transfer the escarole to a plate.
• Pour the remaining 1/4 cup wine and the chicken broth over the escarole.
• Cover and let rest for 10 minutes.
• Remove the string and slice the escarole open to serve.

MEDITERRANEAN RICE-STUFFED ESCAROLE

Steps:

• Preheat oven to 400°F with rack in upper third.
• Quarter escarole lengthwise, leaving base attached, and rinse well. Cook in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water) 6 minutes. Drain and cool.
• Meanwhile, bring 1 quart water to a boil with 1 1/2 teaspoons salt in a medium saucepan. Add rice and parboil, uncovered, 10 minutes (rice will not be tender). Reserve 1/2 cup cooking liquid, then drain rice in a sieve.
• Cook pine nuts in 1/4 cup oil in a 12-inch heavy skillet over medium heat, stirring, until pale golden, about 3 minutes. Add garlic and cook, stirring, until it begins to brown, about 1 minute. Add peppers, raisins, capers, 1/2 teaspoon pepper, and 1/4 teaspoon salt and cook, stirring occasionally, until raisins begin to plump, about 3 minutes. Remove from heat and add rice. Cool slightly, then stir in egg and 1/4 cup cheese.
• Cut off and discard base from 1 escarole quarter, then gently spread leaves to create a 4-inch-wide area. With base end nearest you, place one fourth of rice mixture in center of bottom half of escarole. Fold base of leaves over rice, then fold in sides and roll up rice in escarole. Put, seam side down, in a 2-quart flameproof shallow baking dish, then repeat with remaining escarole and rice.
• Drizzle with reserved cooking liquid and remaining tablespoon oil, then sprinkle with remaining 3/4 cup cheese. Cover tightly with foil and bake until rice is tender, about 30 minutes.
• Remove foil and turn on broiler, then broil 4 to 6 inches from heat until cheese is browned, 4 to 7 minutes.

ESCAROLE STUFFED WITH RAISINS, WALNUTS AND ANCHOVIES

Steps:

• Heat 1/4 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.
• 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.

ESCAROLE-STUFFED PIZZA

Steps:

• Put oven rack in lowest position and preheat oven to 500°F. Lightly oil cake pan.
• Cook escarole in a 6- to 8-quart pot of boiling salted water, uncovered, until tender, 5 to 10 minutes. Drain in a colander, then immerse colander in a large bowl of ice water to stop cooking. Drain again and press gently to remove excess water. Transfer escarole to a large kitchen towel, then gather corners and twist tightly to wring out as much liquid as possible.
• Cut off one third of dough (keep remaining dough covered with plastic wrap) and pat into cake pan, covering bottom. Brush with 1 tablespoon oil and prick all over with a fork. Bake until golden, 8 to 10 minutes. Let crust stand in pan on a rack.
• Meanwhile, heat 1/4 cup oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring occasionally, until golden, about 30 seconds. Add escarole, 1/4 teaspoon salt, and 1/4 teaspoon pepper and sauté, stirring, until escarole is coated with oil, about 4 minutes. Transfer to a large shallow bowl to cool slightly, about 15 minutes, then stir in cheese.
• Spread escarole filling over crust in pan, leaving a 1/4-inch border around edge. Roll out remaining dough into a 10-inch round (on a lightly floured board if it sticks). Transfer to pan, covering filling and tucking edge under bottom crust to form a flat top and completely enclose filling (stretch dough if necessary). Press edges to seal. Brush top with remaining tablespoon oil and bake until golden brown, 15 to 20 minutes.
• Run a sharp thin knife around edge of pan. Invert a rack over pan and, wearing oven mitts and holding pan and rack firmly together, flip pizza onto rack. Turn pizza right side up and cool 15 minutes before serving. Slide pizza onto a cutting board and cut into wedges.