Recipe - Stuffed Escarole Leaves

10 lg Escarole leaves; washed
1/3 cup Extra virgin olive oil
2 Cloves garlic
2 cup Fresh bread crumbs
12 Gaeta olives; pitted and
chopped
3 One half tablespoon Capers
3 One half tablespoon White raisins
3 Anchovy fillets; rinsed and
chopped
3 One half tablespoon Pine nuts
1 One half teaspoon Chopped fresh parsley
Salt and pepper to taste

Preheat the oven to 325 degrees F.

Blanch the escarole in a pot of salted boiling water for 1 minute. Refresh
in a bowl of ice water. Remove the leaves from the water and reserve.

Heat 1 tablespoon of the olive oil in a large saute pan over medium heat.
Add the garlic and saute until golden brown. discard the garlic. Add the
bread crumbs to the oil. Cook the bread crumbs slowly for 3 minutes, until
golden brown. Remove the pan from the heat and add 2 tablespoons of water.

Add the olives, capers, raisins, anchovies, pine nuts, and parsley. Mix
well and season with salt and pepper.

Heat 2 tablespoons of the remaining olive oil and place it in a casserole
dish.

Spread out the escarole leaves and spoon some of the mixture onto the
center of each leaf. Roll the leaves and place them seam side down in the
casserole dish. Spoon the remaining oil on top of the rolled leaves and
cover. Bake for 20 minutes. Remove to a warm platter and serve hot.

Yield: 10 as an appetizer or side dish, 5 as a main dish

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Recipe by: CHEF DU JOURSHOW #DJ9446 DAVID RUGGERIO

Converted by MM_Buster v2.0l.