ESCAROLE ITALIAN STYLE
Make and share this Escarole Italian Style recipe from Food.com.
Provided by Kiwiwife
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut ends off escarole & seperate leaves. Place in a sink full of cool water and let soak while agitating.
- Meanwhile, in large wide pan, saute shallots in oil until soft and browning, add minced garlic and 1/2 salt and saute another minute.
- Rough chop escarole and with a bit of the water clinging to leaves and add to pan.
- Add remaining salt.
- NOTE It will be ALOT until it starts to wilt just keep turning from the bottom. Saute 15 to 20 minutes or until most of the water is evaporated and escarole is tender. Sprinkle with red pepper if desired.
Nutrition Facts : Calories 85.4, Fat 3.9, SaturatedFat 0.6, Sodium 1802.5, Carbohydrate 11.4, Fiber 8, Sugar 0.7, Protein 3.6
MEDITERRANEAN RICE-STUFFED ESCAROLE
Provided by Ian Knauer
Categories Bake Vegetarian Dinner Parmesan Bell Pepper Escarole Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F with rack in upper third.
- Quarter escarole lengthwise, leaving base attached, and rinse well. Cook in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water) 6 minutes. Drain and cool.
- Meanwhile, bring 1 quart water to a boil with 1 1/2 teaspoons salt in a medium saucepan. Add rice and parboil, uncovered, 10 minutes (rice will not be tender). Reserve 1/2 cup cooking liquid, then drain rice in a sieve.
- Cook pine nuts in 1/4 cup oil in a 12-inch heavy skillet over medium heat, stirring, until pale golden, about 3 minutes. Add garlic and cook, stirring, until it begins to brown, about 1 minute. Add peppers, raisins, capers, 1/2 teaspoon pepper, and 1/4 teaspoon salt and cook, stirring occasionally, until raisins begin to plump, about 3 minutes. Remove from heat and add rice. Cool slightly, then stir in egg and 1/4 cup cheese.
- Cut off and discard base from 1 escarole quarter, then gently spread leaves to create a 4-inch-wide area. With base end nearest you, place one fourth of rice mixture in center of bottom half of escarole. Fold base of leaves over rice, then fold in sides and roll up rice in escarole. Put, seam side down, in a 2-quart flameproof shallow baking dish, then repeat with remaining escarole and rice.
- Drizzle with reserved cooking liquid and remaining tablespoon oil, then sprinkle with remaining 3/4 cup cheese. Cover tightly with foil and bake until rice is tender, about 30 minutes.
- Remove foil and turn on broiler, then broil 4 to 6 inches from heat until cheese is browned, 4 to 7 minutes.
ESCAROLE SICILIANO
This lemony salad is served hot from the wok. Escarole is a bitter green, but can be less so when grown shielded from the sun. In general, lighter green leaves indicate a milder flavor. Thinly sliced tomatoes are a great accompaniment. This recipe can be doubled. For a larger party, cook in batches.
Provided by Charlie
Categories Salad Green Salad Recipes
Time 15m
Yield 3
Number Of Ingredients 7
Steps:
- Heat oil in a wok over high heat. Add escarole; cook and stir until greens begin to wilt. Stir in lemon juice. Add capers, salt, and olives; cook and stir for another 15 seconds. Season with black pepper to taste. Serve immediately.
Nutrition Facts : Calories 224.1 calories, Carbohydrate 16.4 g, Fat 17.5 g, Fiber 11 g, Protein 4.8 g, SaturatedFat 2.4 g, Sodium 449.6 mg, Sugar 1.9 g
STUFFED SOLE
Seafood was a staple for our large family when I was growing up. Inspired by my mother's delicious meals, I developed this recipe. The fish is moist and flavorful, and the sauce is so good over rice. You'll get compliments and recipe requests when you serve it. -Winnie Higgins, Salisbury, Maryland
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute the onion, shrimp and mushrooms in butter until onion is tender. Add crabmeat; heat through. Sprinkle fillets with salt, pepper and paprika. Spoon crabmeat mixture on fillets; roll up and fasten with a toothpick. , Place in a greased 13-in. x 9-in. baking dish. Combine the soup, broth and water; blend until smooth. Pour over fillets. Sprinkle with cheese. , Cover and bake at 400° for 30 minutes. Sprinkle with parsley; bake, uncovered, for 5 minutes or until fish just begins to flake easily with a fork. Serve with rice if desired.
Nutrition Facts : Calories 297 calories, Fat 10g fat (5g saturated fat), Cholesterol 170mg cholesterol, Sodium 1070mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 44g protein.
STUFFED ESCAROLE
Make and share this Stuffed Escarole recipe from Food.com.
Provided by Phil Franco
Categories Greens
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine the bread crumbs, olives, anchovies, 1/4 cup wine, 1/4 cup olive oil, cheese, pine nuts, raisins, parsley, and capers.
- Add salt and pepper to taste.
- Discard any damaged outer leaves from the escarole, wash thoroughly between the leaves and shake dry.
- Take out the center leaves to make room for the stuffing, then stuff the escarole and tie closed with kitchen string.
- In a large, deep skillet, heat the remaining 1/4 cup olive oil over medium-high heat.
- Lower the heat, add the garlic and escarole and fry, turning with tongs, until softened, about 10 minutes.
- Transfer the escarole to a plate.
- Pour the remaining 1/4 cup wine and the chicken broth over the escarole.
- Cover and let rest for 10 minutes.
- Remove the string and slice the escarole open to serve.
STUFFED SOLE
Steps:
- Preheat the oven to 375 degrees. Lightly butter a baking pan. Heat 3 tablespoons of olive oil in a skillet. Add onion and carrot, cover and cook for 10 minutes or until soft. Remove cover, add shrimp and saute for a couple of minutes just until shrimp turn pink and are firm to the touch. Remove mixture to a food processor and blend with heavy cream, lemon juice, tarragon and breadcrumbs until mixture is pureed. Season with salt and pepper. Place some stuffing on one half of each sole filet. Fold other half over the stuffing and transfer the filet to a baking dish. Drizzle remaining tablespoon of olive oil over the stuffed sole; season with salt and pepper. Bake, covered for 20 to 25 minutes or until flesh is cooked through and white and stuffing is hot.
STUFFED CALAMARI
Steps:
- Clean squid. Remove tentacles and fins. Boil tentacles and fins for 15 minutes. Drain and cool. Chop finely. In mixing bowl, combine ricotta, egg, cheese, parsley, chopped tentacles and fins, salt and pepper. Stuff squid with cheese mixture. Close each end with a toothpick. After stuffed, dredge in flour. Heat the oil in large pan and saute squid until brown on all sides. Remove from pan. Drain oil from pan. Add garlic and white wine. Bring to a boil, turn heat down to a simmer and reduce to half. Add tomatoes, salt pepper, and oregano. Bring to a boil and cook 10 minutes. In roasting pan, place squid and pour over tomatoes. Cover pan with foil, bake in a preheated 350 degree oven for 20 minutes. Remove from the oven and serve.
ESCAROLE STUFFED WITH RAISINS, WALNUTS AND ANCHOVIES
Provided by Molly O'Neill
Categories main course, side dish
Time 1h
Yield Four side-dish or two main-dish servings
Number Of Ingredients 12
Steps:
- Heat 1/4 teaspoon of olive oil in a medium-size nonstick skillet over medium heat. Add minced garlic and cook, stirring constantly, for 30 seconds. Add bread crumbs, walnuts, salt and pepper. Lower heat and cook, stirring frequently, until crumbs turn golden brown, about 4 minutes. Transfer mixture to a large bowl and toss in raisins, anchovy and capers. Stir in 2 tablespoons of chicken broth.
- Carefully open escarole leaves, like flower petals, leaving them attached to the core. Spoon filling between leaves. Close leaves up and tie string around escarole to secure. Heat remaining oil in a deep skillet. Add crushed garlic and pepper flakes and cook, stirring, for 3 minutes. Add remaining broth and carefully place escarole in skillet. Bring to a simmer, cover and cook until escarole is tender, about 45 minutes. Remove string, cut into quarters and serve.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 9 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 417 milligrams, Sugar 8 grams
ITALIAN SAUSAGE-ESCAROLE STUFFING
Skillet-cooked Italian sausage is added to stuffing mix, escarole and toasted pecans to make this party-perfect stuffing side dish.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 9 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Brown sausage in large skillet sprayed with cooking spray, stirring occasionally; drain. Return to skillet; add escarole and garlic. Cook and stir until escarole softens, about 2 min. Remove sausage mixture from skillet; set aside.
- Use same skillet to prepare stuffing mix as directed on package. Stir in sausage, escarole and nuts.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 1.5 g, TransFat 1 g, Cholesterol 15 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
More about "stuffedescarole recipes"
18 DELICIOUS STUFFED PASTA RECIPES - THE SPRUCE EATS
From thespruceeats.com
BEST STUFFED SHELLS RECIPE - COOKIE AND KATE
From cookieandkate.com
BEST ESCAROLE RECIPES FROM SCRATCH | MISSHOMEMADE.COM
From misshomemade.com
SCAROLA EMBOTTINATA (STUFFED ESCAROLE) RECIPE | JAMES …
From jamesbeard.org
STUFFED ESCAROLE | RACHAEL RAY IN SEASON
From rachaelraymag.com
STUFFED ESCAROLE - LIDIA
From lidiasitaly.com
10 BEST ITALIAN ESCAROLE RECIPES | YUMMLY
From yummly.com
27 IMPRESSIVE STUFFED SHELL RECIPES - TASTE OF HOME
From tasteofhome.com
BEST ESCAROLE RECIPES | MARTHA STEWART
From marthastewart.com
18 ESCAROLE RECIPES FOR SOUPS, SALADS, AND MORE
From epicurious.com
10 BEST STUFFING CASSEROLE RECIPES | YUMMLY
From yummly.com
ESCAROLE PIE - COOKING WITH NONNA
From cookingwithnonna.com
15+ STUFFED PASTA RECIPES - HOW TO MAKE STUFFED …
From delish.com
STUFFED PUFFS FILLED MARSHMALLOWS RECIPES
From stuffedpuffs.com
STUFFED ESCAROLE (SCAROLA IMBOTTITA) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SCAROLA ALLA NAPOLETANA [SAUTEED ESCAROLE WITH OLIVES, RAISINS, AND ...
From sugarlovespices.com
STUFFED ESCAROLE | RECIPE | ESCAROLE RECIPES, VEGGIE RECIPES, ESCAROLE
From pinterest.ca
CAMILLE’S STUFFED ESCAROLE / SCAROLA RIPIENA ALLA CAMILLE - CIAO ITALIA
From ciaoitalia.com
STUFFED ESCAROLE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
LIDIAS STUFFED ESCAROLE RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
12 ESCAROLE RECIPES THAT EVERYONE WILL LOVE | ALLRECIPES
From allrecipes.com
STUFFED ESCAROLE - EVERYBODYLOVESITALIAN.COM
From everybodylovesitalian.com
SAUTEED ESCAROLE RECIPE: ITALIAN STYLE - SHE LOVES BISCOTTI
From shelovesbiscotti.com
ESCAROLE-STUFFED PIZZA (PIZZA DI SCAROLA) - COOKING WITH MAMMA C
From cookingwithmammac.com
SCAROLA IMBOTTITA AL FORNO (OVEN-BAKED STUFFED ESCAROLE)
From memoriediangelina.com
STUFFED ESCAROLE LEAVES - BIGOVEN.COM
From bigoven.com
SAUTéED ESCAROLE RECIPE BY LIDIA BASTIANICH - THE DAILY MEAL
From thedailymeal.com
STUFFED ESCAROLE RECIPE | OREEGANO
From oreegano.com
STUFFED ESCAROLE | CIAO ITALIA
From ciaoitalia.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love