Stuffed curly endive

Stuffed curly endive

Scarola imbuttunata

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
4 heads curly endive
salt
pepper
6 tablespoons olive oil
30g dried breadcrumbs

Stuffing

Quantity Ingredient
1 garlic clove, finely chopped
20g salted capers, soaked and drained
8 anchovy fillets in oil, drained and chopped
20g raisins
20g pine nuts
50g pitted black olives, chopped
80g sun-dried tomatoes, chopped

Method

  1. Preheat the oven to 200ºC. 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.
  2. To make the stuffing, mix all the ingredients together, seasoning with salt and pepper to taste. Stuff the endive hearts with the mixture and sprinkle with a little olive oil. Fold the leaves together to enclose the stuffing in the shape of a ball, pressing with your hands, and tie up the tops with string to make a parcel.
  3. Place the stuffed endive on a baking tray, bases uppermost. Drizzle with the remaining olive oil and sprinkle with the breadcrumbs, then bake in the preheated oven for 20–30 minutes. Serve hot or cold.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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