STUFFED ESCAROLE (a type of endive)
Believe it or not, these are often made as the filling of a covered pizza. This is a marvelous vegetable preparation on its own, one that can be served as an antIpasto dish or as a side dish.
INGREDIENTS
6 small heads escarole
2 tablespoons chopped black olives
1 tablespoon pine nuts
1 tablespoon drained capers
1 tablespoon olive oil, plus additional for cooking Salt
Freshly ground black pepper
If you can't find wry small heads of escarole, get the smallest available and peel away the outer leaves; you will need one bead for each serving. Wash the escarole thoroughly in a sinkfull of water to remove any grit; drain.
In a small bowl combine the olives, pine nuts, capers, 1 tablespoon oil, and salt and pepper to taste. Gently open the centers of each head of escarole and spoon in the stuffing, dividing it equally among them. Close the heads again and tie them with kitchen string to hold their shapes as they cook; wipe away any excess moisture.
Pour a generous amount of oil into a large heavy skillet and place it over medium-high heat. When the oil is hot, place the heads of escarole into the pan and brown them on all sides; don't overcrowd the pan-you may have to do this in two batches. When all the heads are nicely browned, place them in a serving dish, standing up if possible, and serve warm or at room temperature.
SERVES 6