This recipe will win completely no awards for presentation… however style? That’s one other matter fully. This unusual recipe comes from Naples, the place they stuff a whole head of escarole with a savory breadcrumb combination, then braise/steam it till tender. It appears bizarre while you first see it, however attempt it and also you’ll uncover why it’s one in all our favourite makes use of for this underrated vegetable!
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SCAROLA ‘MBUTTUNATA RECIPE
Makes: 1 head of escarole (normally a single portion, however that’s as much as you)
For this recipe, you’ll need:
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2 cloves garlic, divided
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4 tablespoons (60 milliliters) extra-virgin olive oil, divided
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10 capers, or to style, diced
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10 Kalamata olives, or to style, roughly chopped
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2 anchovies in oil, drained
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¼ cup (30 grams) raisins
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2 tablespoons (15 grams) pine nuts
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Recent black pepper
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¾ cup (75 grams) dry breadcrumbs
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½ cup (50 grams) grated pecorino cheese
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1 massive head of escarole
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Salt
Cube one of many garlic cloves and place it in a big pan with 2 tablespoons of olive oil, the capers, olives, anchovies, raisins, pine nuts, and a pinch of black pepper. Prepare dinner and stir over medium/low warmth till the anchovies dissolve within the oil.
Flip the warmth as much as medium and add the breadcrumbs. Prepare dinner and stir for a minute or two, till the breadcrumbs are starting to brown, then switch all right into a bowl. Stir within the grated cheese and put aside for later.
Rigorously wash the entire head of escarole (we’d like it intact) underneath working water. Open the leaves and evenly stuff the breadcrumb combination in between. Attempt to get as a lot in as you may. Shut the leaves and tightly tie the pinnacle shut with cooking twine (having an additional hand to assist maintain it closed may be helpful).
Crush the remaining garlic clove underneath your palm however go away the pores and skin on. Place it and the remaining 2 tablespoons of olive oil in a deep pan or pot (deep sufficient to carry the escarole head with a lid), then place the escarole head within the pan. Prepare dinner over medium/low warmth, coated.
From time to time, rigorously flip the escarole in order that it cooks evenly on all sides. Whenever you flip it, evenly salt the newly uncovered facet. Proceed to prepare dinner, coated, till the escarole could be very tender—about half-hour.
Serve instantly (and clearly, take away the string).
