Equipment
Ingredients
Vegetables
- 2 escarole, whole heads, washed and dried thoroughly
- 2 garlic, minced
- 10 g flat-leaf parsley, finely chopped
Filling
- 40 g raisins
- 40 g walnuts, roughly chopped and lightly toasted
- 20 g anchovy fillets in oil, drained and minced
- 50 g coarse breadcrumbs, preferably from day-old rustic bread
- 15 g capers, rinsed and drained
Liquids and Fats
- 45 ml extra virgin olive oil
- 400 ml chicken broth, warmed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 303 kcal
- Protein
- 8 g
- Carbohydrates
- 27 g
- Fat
- 20 g
- Fiber
- 7 g
- Sugar
- 9 g
- Sodium
- 777 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 6 mg
- Potassium
- 714 mg
- Calcium
- 160 mg
- Iron
- 3.2 mg
- Magnesium
- 59 mg
- Phosphorus
- 135 mg
- Zinc
- 2.2 mg
- Vitamin A
- 199 mcg
- Vitamin C
- 12 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 2.0 mg
- Vitamin K
- 51 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.21 mg
- Riboflavin
- 0.17 mg
- Niacin
- 2.3 mg
- Folate
- 29 mcg
- Water
- 111 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the raisins in a small bowl and cover with warm water. Let them soak and plump for 15 minutes, then drain thoroughly.
Heat 15ml of the extra virgin olive oil in a small skillet over medium heat. Add the minced garlic and anchovies, cooking and stirring constantly until the anchovies melt into the oil.
In a mixing bowl, combine the anchovy and garlic mixture, breadcrumbs, toasted walnuts, drained raisins, capers, and chopped parsley. Toss until the breadcrumbs are evenly moistened.
Carefully pry open the leaves of the escarole heads from the top, reaching down to the core without snapping the leaves off completely.
Spoon the breadcrumb filling deeply into the center and tuck it between the inner layers of the escarole leaves, dividing the mixture evenly between the two heads.
Gather the outer leaves of the escarole tightly together at the top to completely enclose the filling. Tie the top securely, but with a little slack for expansion, using kitchen twine.
Heat the remaining 30ml of extra virgin olive oil in a Dutch oven over medium-high heat. Place the tied escarole heads in the pot and sear on all sides until lightly browned.
Pour the warm chicken broth into the Dutch oven. Bring to a gentle simmer, approximately 95 degrees Celsius or 203 degrees Fahrenheit. Cover tightly with a lid and reduce the heat to low.
Carefully lift the escarole heads onto a cutting board. Snip and discard the kitchen twine, then transfer to a serving platter and spoon the remaining braising liquid over the top.
Chef's Notes
- Washing escarole thoroughly is absolutely critical as gritty soil often hides deep within the densely packed inner leaves. Submerge the head upside down in a bowl of cold water, gently swishing to release dirt.
- Do not tie the kitchen twine aggressively tight; the escarole leaves need a little bit of room to expand as they soften and absorb the rich chicken broth.
- If you find the broth is reducing too rapidly during the braise, simply add a splash of water or extra broth to ensure the bottom does not scorch before the core becomes tender.
- For a more intense texture contrast, toast the breadcrumbs in a dry pan until golden before mixing them with the other filling ingredients.
Storage
Refrigerator: 3 days — Store in an airtight container with any remaining braising liquid.
Reheating: Gently warm in a covered saucepan over medium-low heat with a splash of chicken broth until heated through.
Troubleshooting
The filling falls out during cooking
Cause: The escarole was tied too loosely or the twine snapped as the leaves wilted.
Fix: Spoon the loose filling from the broth back over the served escarole; it will still taste delicious as a savory sauce.
Prevention: Tie the twine securely around the upper-middle section of the head to seal the top opening.
Escarole tastes overwhelmingly bitter
Cause: The escarole was extremely mature, or the filling lacked enough sweet and salty elements to balance the natural bitterness.
Fix: Drizzle with a few drops of high-quality balsamic vinegar or a squeeze of fresh lemon juice before serving.
Prevention: Ensure you are using the correct measurements for raisins and anchovies to balance the flavor profile.
Cultural Context
Scarola Imbottita (stuffed escarole) is a classic Campanian dish, frequently gracing Neapolitan tables during the holiday season. The contrasting flavors of sweet raisins, deeply bitter greens, and highly savory anchovies reflect the quintessential agrodolce flavor profile beloved in the culinary heritage of Southern Italy.
