Stuffed escarole (or scarole ‘mbuttunata) is a typical Cilento recipe for the Winter Holiday period. A delicious recipe in which the escarole is Stuffed with dry bread, eggs, goat cheese, capers, anchovies and black olives; tied with string and baked in the Oven (or Frying Pan).
The result is truly Stunning, a mix of Delicacy and Flavor that will win your palate!
- Ingredients for 4 people:
- 2 escaroles
- 2 eggs
- 150 grams of grated goat cheese
- 100 grams of stale bread
- 1 glass of milk
- 60 grams of black pitted olives
- 30 grams of capers
- 2 anchovies
- 1 clove of garlic
- Fresh parsley as needed
- Salt and pepper as needed
- Extra Virgin Olive Oil as needed
Open the escaroles and wash thoroughly under running water.
Let them dry while you work on the filling. Wet some stale bread with some milk and crumble it, then add the eggs and cheese. Add olives, capers, salt, pepper, fresh parsley and mix until you get a homogeneous mixture. Place it in the middle of the escaroles and tie them up with twine.
Melt the anchovies in extra virgin olive inside a pan on low heat, and then add the escaroles. Cook on low heat for around 30 minutes, flipping them over occasionally. Serve lukewarm or cold.