Stuffed Escarole Recipes

Steps:

• Make a sponge, or starter dough: Mix 1/4 cup warm water with 1 teaspoon of the sugar in a large bowl, and sprinkle the yeast on top. Let the yeast dissolve and start to bubble, then stir in 1 cup of the flour and the warm milk. Cover the bowl, and set in a warm place to rise until light and bubbly, an hour or so.
• To mix the flour in a food processor, scrape all of the sponge into the work bowl. Drop in the remaining 2 cups of flour, remaining sugar, salt, beaten eggs, and butter pieces. Pulse several times to mix, then process continuously for about 30 seconds. You should have soft and somewhat sticky dough that has come away from the sides of the bowl. If the sides are not clear, incorporate more flour, a tablespoon at a time, to stiffen the dough. (You can also use a heavy-duty electric mixer to form the dough, or do it by hand.)
• Scrape all the dough onto a floured surface, and knead by hand briefly to form a smooth, soft ball. Work in more flour if necessary, but it is OK if the dough is still a bit sticky. Butter the insides of a bowl lightly, drop in the dough, and seal the bowl with plastic wrap. Let the dough rise in a warm place until doubled in volume, about an hour.
• Meanwhile, make the pizzelle filling. Trim off the tough bottom of the escarole head, separate and rinse the leaves, then chop them crosswise into 2-inch-wide strips. Pour the olive oil into the skillet, and set it over medium-high heat. Scatter the sliced garlic in the pan, and cook for a minute or two, until sizzling. Add the sausage, breaking up the meat and spreading it in the pan. Push aside the sausage, and sprinkle the peperoncino in a cleared hot spot to toast it, then sprinkle the salt over. Stir together with the sausage, and cook for 2 to 3 minutes, until all the meat is browned.
• With the heat on high, pile all the chopped escarole in the pan, and toss the strips over and over, to heat and start cooking (tongs are useful for this). Pour a cup or so of water into the skillet, and continue turning the escarole, as it steams and wilts, until all the water has evaporated. Lower the heat, and cook, stirring frequently, until the escarole is very soft and almost dry, about 10 minutes. Adjust the seasoning, and let the filling cool. Turn onto a board and chop it up in small bits with the sausage.
• When you are ready to form the pizzelle, deflate the risen dough, remove it from the bowl, and gently knead it into a smooth round. If you will be baking some or all of the pizzelle right away, heat the oven to 375˚ and arrange racks for one or more baking sheets.
• Cut the dough in thirds. On a lightly floured surface, roll out one piece into an oblong approximately 20 inches by 12 inches. With a ring-shaped cutter or the rim of a can or plastic container, cut circles in the sheet of dough, 4 inches in diameter (or larger or smaller if you prefer).
• Gather the dough scraps from between the cut rounds, and mound a tablespoon of filling on each round. Moisten the outside edge of each circle with water (use your finger or a small brush), then fold the dough over the filling. Line up the edges and pinch them together, forming a neat half-moon-shaped turnover. Press the tines of a fork around the edges to seal the dough. Roll out the remaining dough pieces (incorporating any scraps), and form all the pizzelle this way.
• Arrange the pizzelle on the parchment-lined (or buttered) sheet at least 1 inch apart. Beat the egg well with a little water, and brush the tops of the pizzelle with the wash. Set the sheet (or sheets, if you fill several) in the oven, and bake for about 30 minutes, or until the pizzelle are crusty and golden, shifting the position of the sheets as needed for even baking.
• Serve them warm, lightly buttered.

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.

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.