Photograph of the finished Scarola imbottita

Italy · Rau diếp xoăn nhồi nướng Scarola imbottita

Scarola imbottita

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Scarola lettuce Scarola lettuce 3.1 lb
  • Photograph of Panko breadcrumbs Panko breadcrumbs 8.5 oz
  • Photograph of Caper buds Caper buds 3.5 oz
  • Photograph of Black olives Black olives 8.5 oz
  • Photograph of Raisins Raisins 4.2 oz
  • Photograph of Walnut Walnut 5.6 oz
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Olive oil Olive oil ¾ cup
  • Photograph of Dried chillies Dried chillies 0.8 oz
  • Photograph of Parmigiano cheese Parmigiano cheese 5.6 oz

Method

  1. 1 Blanch the whole head of curly lettuce in boiling water for 4 minutes, then drain thoroughly while keeping the head intact.
  2. 2 Keep the corn cob intact so it can be stuffed in the middle; separating the leaves will reduce the dish to just stir-fried vegetables.
  3. 3 Sauté the breadcrumbs with garlic and dried chilies in olive oil for 3 minutes until golden brown and crispy.
  4. 4 Mix the flour with caper, black olives, raisins, and chopped walnuts to make the filling.
  5. 5 Open the cabbage, stuff the filling in the middle, and tie it shut with string.
  6. 6 Arrange on a baking tray greased with olive oil, bake at 190 degrees for 25 minutes, and sprinkle with parmigiano acid.

With an appliance

  • Air fryer 40 min

    Replace step 6: spray oil onto the scarola rolls, cook at 205 degrees in a steam oven for 16 minutes and flip after 8 minutes; the outer leaf browns faster than in a conventional oven, layer and divide into batches.

Start cooking