Scarola ‘Mbuttunata | Italian Stuffed Escarole Recipe

This recipe will win absolutely no awards for presentation… but taste? That’s another matter entirely. This strange recipe comes from Naples, where they stuff an entire head of escarole with a savory breadcrumb mixture, then braise/steam it until tender. It seems weird when you first see it, but try it and you’ll discover why it’s one of our favorite uses for this underrated vegetable!

Scarola ‘Mbuttunata | Italian Stuffed Escarole Recipe

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SCAROLA ‘MBUTTUNATA RECIPE

Makes: 1 head of escarole (usually a single portion, but that’s up to you)

Cook Time:

For this recipe, you will need:

• 2 cloves garlic, divided

• 4 tablespoons (60 milliliters) extra-virgin olive oil, divided

• 10 capers, or to taste, diced

• 10 Kalamata olives, or to taste, roughly chopped

• 2 anchovies in oil, drained

• ¼ cup (30 grams) raisins

• 2 tablespoons (15 grams) pine nuts

• Fresh black pepper

• ¾ cup (75 grams) dry breadcrumbs

• ½ cup (50 grams) grated pecorino cheese

• 1 large head of escarole

• Salt

Dice one of the garlic cloves and place it in a large pan with 2 tablespoons of olive oil, the capers, olives, anchovies, raisins, pine nuts, and a pinch of black pepper. Cook and stir over medium/low heat until the anchovies dissolve in the oil.

Turn the heat up to medium and add the breadcrumbs. Cook and stir for a minute or two, until the breadcrumbs are beginning to brown, then transfer all into a bowl. Stir in the grated cheese and set aside for later.

Carefully wash the whole head of escarole (we need it intact) under running water. Open the leaves and evenly stuff the breadcrumb mixture in between. Try to get as much in as you can. Close the leaves and tightly tie the head shut with cooking twine (having an extra hand to help hold it closed can be useful).

Crush the remaining garlic clove under your palm but leave the skin on. Place it and the remaining 2 tablespoons of olive oil in a deep pan or pot (deep enough to hold the escarole head with a lid), then place the escarole head in the pan. Cook over medium/low heat, covered.

Every now and then, carefully turn the escarole so that it cooks evenly on all sides. When you turn it, lightly salt the newly exposed side. Continue to cook, covered, until the escarole is very tender—about 30 minutes.

Serve immediately (and obviously, remove the string).

Buon appetito!