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

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

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

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Ingredients

Method

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