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Recipe Escarole stuffed with of 10-03-2017 [Updated on 20-02-2018]
The stuffed escarole or as we say in Naples, 'mbuttunata, is a tasty and low-calorie side dish, a typical dish of Neapolitan cuisine. It is an escarole (smooth or curly) stuffed baked in the oven very tasty flavor thanks above all to the presence of raisins, capers, olives and anchovies.
Cooking the stuffed escarole it is really very simple and if you have never tried this recipe, I invite you to do it, in my part it is one of the inevitable dishes during the Christmas period, but it is also served throughout the winter.
Girls, I am writing to you from Milan, wake up at dawn this morning to complete the preparations for the room and we have already started our event. Thirty speakers (including me ... brrr) and 300 people are no small thing to manage, so I'll cut it short and leave you to the recipe, kiss and have a good day: *
How to make stuffed escarole
Clean the escarole by removing the outer leaves and its core, then tighten each head with string.
Blanch the escarole for a few minutes in a saucepan with plenty of boiling water.
Brown the garlic in a pan with the oil and anchovies and then add the desalted capers, olives, raisins, parsley, salt and pepper and mix. Then transfer everything to a small bowl in which to put the grated pecorino and let it cool.
After having drained and cooled the escarole a little, open it gently in the middle and add a little of the previously prepared mixture.
Close the escarole and place it in an oiled baking dish. Cover with a drizzle of oil and breadcrumbs and bake in a preheated oven at 250 ° C for about 10 minutes.
Your stuffed escarole is ready to be brought to the table.