Stuffed escarole, known as scarola mbuttunata in Neapolitan, is a traditional dish from Campania, often prepared during holidays, especially Christmas. This dish, with its simple yet rich filling, is a perfect side dish or light main course. The escarole is stuffed with a savory combination of breadcrumbs, raisins, pine nuts, and anchovies, then baked to perfection, capturing the essence of Neapolitan flavors.

Full Recipe:

Ingredients

For the Escarole:

• 2 heads escarole

• 1 clove garlic

• 3 tbsp extra virgin olive oil (40g)

• Salt to taste

For the Filling:

• ⅓ tbsp raisins

• ½ cup pine nuts

• ¼ cup pitted black olives

• 1 tbsp capers

• ⅓ oz anchovies

• ¼ cup breadcrumbs

• 2 tbsp pecorino cheese

• 1 clove garlic

• 3 tbsp extra virgin olive oil (40g)

• Black pepper to taste

• 1 sprig parsley

Directions

1. Prepare the Escarole:
   Clean the escarole by removing the outer leaves and leaving the softer inner ones. Cut a cross into the base of each escarole head. Wash thoroughly and drain.

2. Cook the Escarole:
   In a large pan, heat the olive oil and infuse the garlic. Add the escarole with a pinch of salt, cover, and let it simmer for about 20 minutes, turning occasionally to prevent burning.

3. Prepare the Filling:
   Soak the raisins and capers in cold water for 30 minutes, changing the water. On a chopping board, chop the anchovies and parsley. In another pan, heat 3 tbsp olive oil and sauté the garlic, then remove it. Add the breadcrumbs and toast for a few minutes. Add the olives, capers, pine nuts, and anchovies. Add the parsley, squeeze the raisins, and add them to the pan. Season with salt and pepper, mix well, and let the filling cool. Once cooled, mix in the grated pecorino.

4. Stuff the Escarole:
   Gently open each escarole head and stuff the center with the breadcrumb mixture, making sure the filling stays inside. Close the escarole heads delicately.

5. Bake the Stuffed Escarole:
   Place the stuffed escarole in a baking dish with the cooking liquid. Bake in a preheated oven at 180°C (350°F) for 35-40 minutes until the escarole is tender and the filling is golden.

6. Serve and Enjoy:
   Serve the stuffed escarole hot as a delicious side dish or light main course.

Nutrients

(For one serving, approximate values)

• Calories: 369.45 kcal

• Protein: 10g

• Carbohydrates: 34g

• Fat: 24g

• Sugar: 8g

• Fiber: 4g

The Tradition Behind Scarola Mbuttunata

In Neapolitan cuisine, scarola mbuttunata is considered a classic holiday dish. The term “mbuttunata” refers to the process of stuffing the escarole, which is often seen as a symbol of simplicity and hospitality in the region. The use of escarole, a leafy vegetable that has a mild bitterness, is a key element of the dish’s appeal. When cooked and stuffed, the bitterness of the escarole balances perfectly with the sweetness of the raisins and the saltiness of the anchovies and olives.

The dish is rooted in the agricultural traditions of southern Italy, where the abundance of fresh vegetables, nuts, and local cheese made it easy to create meals with simple ingredients that were both satisfying and flavorful. Scarola mbuttunata is not just a dish for the holidays, but a part of the region’s cultural identity, cherished by many generations.

The Flavors of Stuffed Escarole

Stuffed escarole stands out for its harmonious blend of flavors. The slightly bitter, tender escarole serves as the perfect vessel to carry the rich and savory filling. The combination of anchovies and olives adds a deep, briny flavor, which contrasts wonderfully with the sweetness of the raisins. Pine nuts contribute a subtle nuttiness and crunch, while the breadcrumbs act as a binder, giving the stuffing a satisfying texture.

The pecorino cheese adds sharpness and depth, balancing the sweetness from the raisins and the saltiness from the anchovies and capers. Garlic and parsley round out the filling, offering a fragrant aroma and fresh herbaceous notes that enhance the overall flavor profile of the dish. As the escarole bakes, the stuffing becomes golden and crisp, while the escarole itself softens and absorbs all the wonderful flavors from the filling.

Preparing the Escarole

The preparation of escarole is simple, but requires a bit of care to ensure that the leaves are properly cleaned and tenderized. Start by removing the outer, tougher leaves of the escarole head and retaining the more tender inner leaves. These are the ones you will stuff. Cut a cross into the base of each escarole head to allow the cooking liquid to infuse and soften the leaves. It’s important to wash the escarole thoroughly to remove any grit or dirt, as escarole can sometimes harbor sand between its leaves. After washing, drain the escarole well to prevent excess water from affecting the stuffing.

Once the escarole is cleaned and drained, it’s time to cook it. The escarole is simmered in olive oil and garlic, which helps to mellow its bitterness and infuse it with flavor. A pinch of salt is added to season the escarole as it cooks. The cooking process takes about 20 minutes, during which time the escarole should be turned occasionally to ensure it cooks evenly and doesn’t burn.

Making the Savory Filling

The filling for scarola mbuttunata is where the dish truly shines. It combines a variety of flavors and textures that complement the escarole beautifully. To start, soak the raisins and capers in cold water for about 30 minutes. This helps to plump the raisins and remove some of the salt from the capers, ensuring a balanced flavor in the filling.

While the raisins and capers are soaking, chop the anchovies and parsley finely. In a separate pan, heat the olive oil and sauté a garlic clove until fragrant. Once the garlic is aromatic, remove it and add the breadcrumbs to the pan, toasting them lightly in the oil. This step helps the breadcrumbs absorb the oil and enhances the flavor. After toasting the breadcrumbs, add the chopped olives, pine nuts, anchovies, and capers. Squeeze the raisins to remove excess water and add them to the mixture, followed by the fresh parsley. Season the filling with black pepper and salt to taste, making sure all the ingredients are evenly combined.

Finally, once the mixture has cooled, mix in the grated pecorino cheese. The cheese not only adds flavor, but it also helps to bind the filling together, making it easier to stuff into the escarole.

Stuffing and Baking the Escarole

To stuff the escarole, gently open each head of escarole and carefully spoon the breadcrumb mixture into the center. Be sure to stuff the escarole evenly and firmly, so the filling stays in place as it bakes. Once the escarole heads are stuffed, fold the leaves back to enclose the filling, ensuring that it is fully secured inside.

Place the stuffed escarole into a baking dish, drizzling any leftover cooking liquid over the top. The cooking liquid, which has absorbed the flavors of the escarole and garlic, will help to keep the stuffed escarole moist during baking. Bake the escarole in a preheated oven at 180°C (350°F) for 35-40 minutes, or until the escarole is tender and the filling is golden brown. The heat will allow the escarole to soften further while the filling crisps up, creating a delicious contrast in textures.

Serving and Enjoying Stuffed Escarole

Stuffed escarole is best served hot from the oven, allowing the flavors to shine and the stuffing to remain crisp. It can be served as a side dish alongside roasted meats, pasta, or other vegetable dishes, or as a light main course. The rich, savory filling and the tender escarole make this dish hearty enough to stand on its own, but also versatile enough to complement a variety of dishes.

For a true Neapolitan experience, pair the stuffed escarole with a glass of local red wine, such as a robust Aglianico or a fruity Sangiovese. These wines complement the savory flavors of the escarole and enhance the overall dining experience.

Nutritional Information

Stuffed escarole is a relatively balanced dish that offers a good amount of nutrients. Each serving contains approximately 369.45 kcal, with 10g of protein and 34g of carbohydrates. The dish is rich in healthy fats, providing 24g per serving, much of which comes from the extra virgin olive oil used in both the escarole cooking and the filling preparation. The raisins and pine nuts contribute natural sugars and fiber, making the dish more satisfying. The high fiber content, with 4g per serving, helps to support digestion and keep you feeling full.

Conclusion

In conclusion, scarola mbuttunata or stuffed escarole is a perfect representation of Neapolitan cuisine—simple yet rich in flavor. With its savory breadcrumb filling, balanced by the sweetness of raisins and the saltiness of anchovies, olives, and capers, this dish captures the heart of Italian cooking. Whether served as a side or main course, stuffed escarole is a comforting and flavorful dish that brings a taste of southern Italy to your table. Its versatility and deliciousness make it a perfect choice for any meal, particularly during the holidays when you want to enjoy something traditional and wholesome.