Stuffed Escarole

To prepare the stuffed escarole, first finely chop the parsley and set it aside 1. Then pour a generous drizzle of oil and the anchovies into a pan 2, then add the desalted capers 3.

Add the black olives 4, previously soaked raisins 5, and pine nuts 6.

Turn on the heat and let everything flavor for a few minutes, then add the chopped parsley 7 and stir again 8. Turn off the heat. Move on to the escarole which must be well washed and dry. Gently spread it open with your hands 9.

Season it well with the freshly prepared sauté, distributing it evenly 10. Then tie the escarole with kitchen twine to close it and seal the filling inside 11. In the same pan used for the sauté, pour a drizzle of oil and place the escarole inside 12.

Cover with a lid 13 and cook for 10 minutes over medium heat, being careful not to burn it. At this point, turn it over 14 and sprinkle with pecorino cheese 15.

Cover again with the lid 16 and cook for another 10 minutes. After this time, remove the lid, increase the heat a little, and toast it well until you get a golden crust 17. Then transfer it to a cutting board 18.

Deglaze the cooking juices with a bit of water 19 and let it reduce until you get a sauce 20. Remove the twine from the escarole and portion it 21.

Transfer the escarole to plates, finish with a bit of sauce 22 and a sprinkle of pecorino cheese 23. Serve your stuffed escarole immediately 24!