Text 23684, 83 rader
Skriven 2015-02-05 08:20:32 av Dave Drum (1:261/38.0)
Ärende: Gourmet 077
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mediterranean Rice-Stuffed Escarole
 Categories: Rice, Fruit, Cheese, Nuts
      Yield: 4 servings

      1 lg Head escarole
    3/4 c  Arborio rice
    1/2 c  Pine nuts
    1/4 c  + 1 tb extra-virgin olive
           - oil; divided
      2 cl Garlic; fine chopped
     12 oz Jar roasted red peppers;
           - rinsed,  coarse chopped
    1/3 c  Golden raisins
      3 tb Chopped rinsed capers
      1 lg Egg; lightly beaten
      1 c  Grated Parmigiano-Reggiano;
           - divided

  The trick of leaving the base attached to the quartered
  escarole is one we learned from Lidia Bastianich, and it
  makes the whole process far less fussy. Studded with plump
  raisins and crunchy pine nuts, the rice makes for a flavorful
  filling-perfect for the slightly bitter edge of the greens.

  Preheat oven to 400øF/205øC 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 ts 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" 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.

  by Ian Knauer

  Gourmet | April 2008

  Makes 4 servings

  Meal Master Format by Dave Drum - 11 May 2008

  Uncle Dirty Dave's Archives

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... If people take the trouble to cook, you should take the trouble to eat.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)