Stuffed escarole is a dish that embodies the culinary tradition of Lazio, a true masterpiece of simplicity and flavor. This side dish, perfect for the winter season, presents itself as a head of escarole, whose green and crunchy leaves enclose a rich and aromatic filling. The sweetness of the raisins beautifully complements the bold flavor of the anchovies, while the pine nuts add a crunchy note and enveloping aroma. The preparation of this dish requires a certain attention: the escarole is washed without separating the leaves, thus maintaining its shape during cooking. Once filled with the ingredients, it is tied with a string and cooked in a pan, where the gentle and even heat allows the flavors to blend perfectly, creating a unique tasting experience. This dish is often served during family dinners or as a side for Sunday lunch, paired with roasted meats or fish, making it ideal for festive and convivial occasions. In its simplicity, stuffed escarole also offers local variations, with some recipes including the addition of aged cheeses or aromatic herbs, further enriching the aromatic profile of the dish. A taste of stuffed escarole is an invitation to rediscover the authentic flavors of Lazio cuisine, where each ingredient tells the deep connection with the land and traditions.

Wash the escarole well without separating the leaves from the head. Let it drain. Gently open each plant and fill it with pine nuts, 1 or 2 anchovies, a few raisins, 5 or 6 pitted olives, chopped or diced garlic, oil; no salt. Tie each plant with a thin string and place it upright in a pan. Cover and cook over moderate heat.