Yield: 1 servings
|10 larges||Escarole leaves; washed|
|⅓ cup||Extra virgin olive oil|
|2 cups||Fresh bread crumbs|
|12||Gaeta olives; pitted and chopped|
|3½ tablespoon||White raisins|
|3||Anchovy fillets; rinsed and chopped|
|3½ tablespoon||Pine nuts|
|1½ teaspoon||Chopped fresh parsley|
|Salt and pepper to taste|
Preheat the oven to 325 degrees F.
Blanch the escarole in a pot of salted boiling water for 1 minute. Refresh in a bowl of ice water. Remove the leaves from the water and reserve.
Heat 1 tablespoon of the olive oil in a large saute pan over medium heat.
Add the garlic and saute until golden brown. discard the garlic. Add the bread crumbs to the oil. Cook the bread crumbs slowly for 3 minutes, until golden brown. Remove the pan from the heat and add 2 tablespoons of water.
Add the olives, capers, raisins, anchovies, pine nuts, and parsley. Mix well and season with salt and pepper.
Heat 2 tablespoons of the remaining olive oil and place it in a casserole dish.
Spread out the escarole leaves and spoon some of the mixture onto the center of each leaf. Roll the leaves and place them seam side down in the casserole dish. Spoon the remaining oil on top of the rolled leaves and cover. Bake for 20 minutes. Remove to a warm platter and serve hot.
Yield: 10 as an appetizer or side dish, 5 as a main dish Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9446 - DAVID RUGGERIO Converted by MM_Buster v2.0l.