Stuffed Escarole Scarola Ripiena
Ingredients
- 1 head escarole, about 1 pound, root ends trimmed and cut in half, ugly leaves removed
- 2 cloves garlic, minced
- 2 tablespoons pine nuts, coarsely chopped
- 3 tablespoons golden raisins, moistened in red wine and chopped
- 3 tablespoons Parmigiano-Reggiano, freshly grated
- 2 tablespoons parsley, finely chopped
- 1/2 teaspoon salt, plus more for seasoning
- Black pepper
- 3 tablespoons extra-virgin olive oil
Organization Tags
Tags easily organize your Recipe Library
Comments