Mediterranean Rice-Stuffed Escarole

Ingredients for Mediterranean Rice-Stuffed Escarole

• 1 large head escarole (575g)

• 140g Arborio rice

• 90g pine nuts

• 60ml plus 1 tablespoon extra-virgin olive oil, divided

• 2 garlic cloves, finely chopped

• 1 (350g) jar roasted red peppers, rinsed and coarsely chopped

• 50g golden raisins

• 3 tablespoons chopped rinsed capers

• 1 large egg, lightly beaten

• 150g grated Parmigiano-Reggiano, divided

Preheat oven to 204°C 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 3.8L water) 6 minutes. Drain and cool.

Meanwhile, bring 0.9L 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 120ml cooking liquid, then drain rice in a sieve.

Cook pine nuts in 60ml 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 teaspoons pepper, and 1/4 teaspoons 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 30g 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 centre 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 180ml cheese. Cover tightly with foil and bake until rice is tender, about 30 minutes.

Remove foil and turn on grill, then grill 4 to 6 inches from heat until cheese is browned, 4 to 7 minutes.

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