Stuffed Escarole


1 small escarole washed and parboiled in a medium saucepan on stovetop. Parboil for approx. 10 minutes. Drain and let cool in colander.


1 cup plain breadcrumbs

1/2 cup chopped raisins

1/2 cup pignoli (pine nuts)

1 tbsp chopped flat leaf parsley

1/4 cup grated Italian cheese

ground black pepper

1 small clove (1/4 tsp chopped) garlic

1 extra large, or 2 small eggs

2 small pieces anchovy with a little anchovy oil (optional)


1 can of Del Monte tomato sauce, (14 1/2 oz size). Unsalted variety is good.

1 small onion, chopped and sauteed in 2 tbsp olive oil.


Mix all the filling ingredients, saving the eggs for last. Add the egg(s) until the mixture reaches the consistancy of a meatball mixture. If not using the anchovies, add a little olive oil to the mixture. Dry the escarole with paper towels and fan out the leaves. Stuff the escarole with filling from the center, lenthwise, bringing the down around the filling to secure. Place the escarole in a medium saucepan with the tomato sauce. Cover and cook for about 1 hour over medium low heat. Serve very hot.

Linda Severini