Stuffed Endive with Raisins, Olives, and Pine Nuts

Stuffed Endive (Scarola Imbottita)
Category: Main Dishes
Serves: 4

Ingredients:

Instructions:

To prepare Stuffed Endive (Scarola Imbottita), start by cleaning the endive. Remove the outer leaves and set aside the tender inner leaves. Once your endive is prepped, heat olive oil in a large pan over medium heat. Once the oil is hot, add the endive and cook it until it softens and wilts slightly, then remove it from the pan and set it aside to cool slightly.

Meanwhile, prepare the stuffing for the endive. Begin by soaking the raisins in a small bowl of warm water to soften them. In another bowl, finely chop the fresh parsley and set it aside. Now, heat another 40 grams of extra virgin olive oil in a separate pan. Add the garlic clove and allow it to infuse the oil for a minute. After that, remove the garlic and discard it.

Add the breadcrumbs to the pan with the infused oil and toast them lightly until golden brown. Next, stir in the pitted black olives, salted capers, and chopped parsley. Drain the raisins that have been soaking, then add them to the pan along with some freshly ground black pepper. Stir everything together, making sure all ingredients are well incorporated and evenly coated with the olive oil.

Once the endive has cooled down enough to handle, carefully slice it down the middle, being gentle so as not to break the leaves or allow the stuffing to spill out. Open it up carefully and, using a spoon, stuff the leaves with the flavorful mixture of breadcrumbs, olives, capers, raisins, and parsley.

To finish, close the endive around the stuffing and place it in a baking dish, layering the stuffed endive leaves tightly together. Pour any remaining cooking liquid over the top of the endive. Sprinkle over the grated pecorino cheese and cover the dish with foil. Place the dish in the oven and bake for about 20 minutes, or until the endive is tender and the cheese has melted.

Once done, remove the stuffed endive from the oven and let it rest for a few minutes. Serve it warm, garnished with extra parsley if desired, and enjoy this deliciously unique dish that’s perfect as a hearty main course!

Nutritional Information (per serving):

This Stuffed Endive (Scarola Imbottita) recipe combines the bitterness of endive with the sweetness of raisins, the salty tang of olives, capers, and anchovies, and the satisfying crunch of pine nuts and breadcrumbs. With a deliciously savory filling and a touch of melted Pecorino cheese, this dish is perfect for a special family meal or an elegant dinner with friends.

Try this easy-to-make yet gourmet recipe that’s full of Italian flavor and a great way to make endive the star of your plate. Enjoy the process, from preparing the filling to savoring the final result!