5 scarola uvetta Recipes

fresh escarole, tblsp toasted pine nuts, tblsp olive oil, tblsp red wine vinegar, garlic, tblsp golden raisins, salt and pepper to taste

escarole (about 1 large head), washed, stems removed, and leaves roughly chopped, olive oil, garlic, cut in half

fresh ricotta cheese, unbleached all-purpose flour, eggs, golden raisins , plumped and drained, chocolate chips, candied orange peel, chopped, baking powder, lemon zest, freshly grated, salt , to taste, vegetable oil (for frying ), sugar , for dusting

head escarole , about 1 lb, root ends trimmed and cut in half, ugly leaves removed, garlic, minced, pine nuts, coarsely chopped, golden raisins , moistened in red wine and chopped, parmigiano-reggiano, freshly grated, parsley, finely chopped, salt, plus more for seasoning, black pepper, extra-virgin olive oil