Cutting Board - Essential for safely preparing ingredients like escarole and rice.
Chef's Knife - A versatile tool used for chopping vegetables, herbs, or dicing other components of the dish.
Mixing Bowls - Used to mix dry and wet ingredients for the stuffing.
Measuring Cups and Spoons - For precise measurement of rice, spices, and liquids.
Large Pot with Lid - To cook the rice filling thoroughly.
Colander - To drain excess liquid from vegetables or wash ingredients like escarole.
Spoon for Stirring - To mix and combine ingredients evenly during preparation.
Baking Sheet - For roasting the stuffed escaroles (if a baking variation of the recipe is considered).
Oven Mitts - Necessary for safely handling hot dishes in and out of the oven.
Steamer Basket or Large Colander Lined with Parchment Paper - To steam vegetables like escarole, if a steaming method is preferred.
1 large head escarole (1 1/4 pound)
3/4 cup Arborio rice
1/2 cup pine nuts
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
2 garlic cloves, finely chopped
1 (12-ounce) jar roasted red peppers, rinsed and coarsely chopped
1/3 cup golden raisins
3 tablespoons chopped rinsed capers
1 large egg, lightly beaten
1 cup grated Parmigiano-Reggiano, divided
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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