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Ingredients
- 1 head escarole, about 1 pound
- 2 cloves garlic, minced
- 2 tablespoons pine nuts, coarsely chopped
- 3 tablespoons golden raisins, moistened in red wine
- 3 tablespoons Parmigiano-Reggiano, freshly grated
- 2 tablespoons parsley, whole leaves
- chili flakes
- salt
- Black pepper
- water
- 5 tablespoons extra-virgin olive oil
Preparation
Step 1
In a medium bowl, place the garlic, pine nuts, raisins, Parmigiano-Reggiano and parsley and mix well to combine. Season the inside of the escarole with salt, and place the stuffing in the cavity with a drizzle of oil and a pinch of chiles. Tie with butchers twine and season the outside with salt.
In a large, heavy-bottomed pot warm the olive oil and place the escarole it to brown on all sides. Add 1 cup of water, cover and cook 15 minutes. Uncover and cook another 10 minutes, until the water has evaporated and the escarole is soft. Cut the string, slice into 4 portions and serve.