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
1/4 cup water
Directions
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. Carefully spread the escarole
leaves open to the center and stuff the filling in the middle. Close
up the leaves and tie the escarole firmly with kitchen string so filling
will not fall out. Place the escarole bundles in a large pot. Sprinkle
on the remaining olive oil, and garlic. 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.Carefully remove the escarole to a cutting board
and cut off the strings. Cut the bundle into pieces and serve with
pan juices.
