STUFFED ESCAROLE (SCAROLA FARCITA)

By pasta

STUFFED ESCAROLE

Ingredients

• 1 LARGE HEAD ESCAROLE
• 3 CUPS CUBES OF DAY OLD COUNTRY BREAD
• 2 GARLIC CLOVES CRUSHED AND PEELED
• 7 TABLESPOONS EXTRA VIRGIN OLIVE OIL
• 1/4 CUP CHOPPED OIL CURED BLACK OLIVES
• 1/2 CUP FINELY SHREDDED PROVOLA
• 3 TAABLESPOONS DRAINED TINY CAPERS IN BRINE
• 3 TABLESPOONS TOASTED PINE NUTS
• 1/2 TEASPOON DRIED OREGANO
• 1/4 TEASPOON KOSHER SALT
• 1/2 CUP GRATED GRANA PADANO OR PARMIGIANO REGGIANO

Preparation

Step 1

PRE HEAT OVEN TO 375

BRING A LARGE POT OF WATER TO BOIL FOR BLANCHING ESCAROLE.
SEPARATE THE ESCAROLE INTO LEAAVES AND BLANCH TILL LEAAVES ARE LIMP ABOUT 2 MIN
REMOVE LEAVES AND RESERVE COOKING WATER
COOL LEAVES IN ICE WATER AND PAT DRY SET ASIDE THE TWELVE LARGEST LEAVES OR COMBINE TWO SMALLER AND ROLL TOGETHER
FOR STUFFING CHOP THE REST OF ESCAROLE SQUEEZE EXTRA WATER