Name: Scarola Imbuttunata (Stuffed Curly Endive)
Yield: Serves 4
Cuisine: Italian
Ingredients: salt and pepper; 80 g sun-dried tomatoes, chopped; 4 heads of curly endive; 1 garlic clove, finely chopped; 30 g dried breadcrumbs; 6 tbsp olive oil; 20 g pine nuts; 50 g pitted black olives, chopped; 20 g raisins; 8 anchovy fillets in oil, drained and chopped; 20 g salted capers, soaked and drained

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“This unusual dish, probably of Jewish origin, is likely to appeal to vegetarians if they omit the anchovies. It is typically served as a first course.”

Ingredients

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

Europe
Italy
Fish course
Starter
Pescatarian
Mediterranean

Method

Preheat the oven to 200°C/Gas 6. Blanch the endive heads in boiling salted water for 3-4 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.

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