For best results, select “landscape” setting when printing recipes.


Scarola Imbottita (Stuffed Escarole)
Origin: Italian
Ingredients:

1 large escarole
2 garlic cloves, chopped
1 can anchovies, fillets, drained
1/2 cup black pitted olives (chopped)
Dash of pepper


Preparation:

Discard bruised outer leaves. Spread leaves to rinse (do not pull apart). Place all ingredients between leaves. The amount of each ingredient varies according to individual taste. Wrap string around escarole about 2" from top, secure ends together. Steam in 1/2 cup of water until tender (5-10 minutes).