Scarola Imbuttunata

Name: Scarola Imbuttunata (Stuffed curly endive)
Yield: Serves 4
Cuisine: Italian
Ingredients: 4 heads of curly endive; salt and pepper; salt and pepper; 20 g raisins; 8 anchovy fillets, chopped; 50 g pitted black olives, chopped; 20 g pine nuts; 30 g dried breadcrumbs; 6 tbsp olive oil; 20 g salted capers, rinsed; 1 garlic clove, finely chopped

Stuffed curly endive

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

This unusual dish, probably of Jewish origin, is likely to appeal to vegetarians. It is typically served as a first course.

Ingredients

4 heads of curly endive
salt and pepper
6 tbsp olive oil

Europe
Italy
Starter
Fish course
Pescatarian
Mediterranean

Method

Heat the oven to 200°C/Gas 6. Blanch the endive heads in boiling salted water for 7–8 minutes, then drain. Pick off the tough, very green outer leaves so that only the hearts remain. Drain thoroughly, then open out each endive heart to make a cavity in the middle.

To make the s