Mama Lucia Bellias Stuffed Escarole |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Healthy, wholesome side dish or appetizer. Tasty, cheesy and delicious accompaniment to any entree . Mama Bellia is the matriarch of the Bellia family. Ingredients:
1 pound escarole |
2/3 cup fresh bread crumbs |
2 tablespoons grated cheese |
2 cloves garlic, peeled and mashed |
4 anchovies |
2 tablespoons pinoli |
1/2 cup black olives |
black pepper |
5 tablespoons olive oil |
1/4 cup water |
Directions:
1. Rinse and drain the escarole well, but do not detach the leaves from the core. In a small bowl, combine the bread crumbs, cheese, half the garlic, anchovies, olivies, pinoli and black pepper and 3 tablespoons of the olive oil.
2. Carefully spread the escarole leaves open to the center and stuff the filling in 6the middle.
3. Close up the leaves and tie the escarole firmly with kitchen string so filling will not fall out.
4. Place the escarole bundles in a large pot.
5. Sprinkle on the remaining olive oil, and garlic.
6. Add the water, cover the pot, and cook over low heat for 20 to 25 minutes, or until the leaves have wilted and are soft.
7. Carefully remove the escarole to a cutting board and cut off the strings.
8. Cut the bundle into pieces and serve with pan juices.
9. That's it! Mangia bene!
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