Stuffed Escarole (Scarola Imbottita)

Ingredients

• 11 Large escarole(600g)
• 26 Anchovies in oil(30g)
• 32 tablespoon Gaeta black olives(30g)
• 42 tablespoon Salted capers(20g)
• 51 tablespoon Pine nuts(10g)
• 61 tablespoon Raisins(12g)
• 730 g Pecorino Romano cheese(30g)
• 82 tablespoon Parsley(8g)
• 93 tablespoon Extra virgin olive oil(40g)

Instructions

1. 1Finely chop the parsley and set aside.
2. 2In a pan, heat a generous drizzle of olive oil and add the anchovies. Add the rinsed capers.
3. 3Add the black olives, pre-soaked raisins, and pine nuts. Cook for a few minutes to blend the flavors.
4. 4Add the chopped parsley, stir, and turn off the heat.
5. 5Wash and dry the escarole thoroughly. Gently open the leaves with your hands.
6. 6Stuff the escarole with the prepared filling, distributing it evenly.
7. 7Tie the escarole with kitchen twine to seal the filling inside.
8. 8In the same pan, add a little more olive oil and place the stuffed escarole inside.
9. 9Cover with a lid and cook over medium heat for 10 minutes, being careful not to burn it.
10. 10Turn the escarole, sprinkle with Pecorino Romano cheese, cover again, and cook for another 10 minutes.
11. 11Remove the lid, increase the heat, and toast the escarole until a golden crust forms.
12. 12Transfer the escarole to a cutting board. Deglaze the pan with a little water and reduce to make a sauce.
13. 13Remove the twine from the escarole, portion it, and serve on plates with the sauce and a sprinkle of Pecorino Romano cheese.