Stuffed Curly Endive

Stuffed Curly Endive

Indivia ’mbuttunata

Laura Edwards

In Jewish cuisine in Rome, the endive was fried in olive oil without the stuffing on each side until crisp. I prefer it stuffed and then baked in the oven as southern Italian peasants do, calling it ‘buttoned-up endive’.


Quantity Ingredient
2 medium heads curly endive, well washed and dried
3 tablespoons extra virgin olive oil


Quantity Ingredient
100g fresh white breadcrumbs
30g pine nuts
20g soft raisins
50g pecorino cheese, freshly grated
2 medium garlic cloves, peeled and very finely pureed
6 tablespoons extra virgin olive oil
20g small salted capers, desalted
2 medium eggs, beaten
freshly ground black pepper


  1. Preheat the oven to 180°C.
  2. Trim the heads of the endives by tidying the outer leaves, removing any green tops that are less than crisp. Blanch the heads in boiling salted water for about 4–5 minutes, just to soften the leaves. Leave to cool.
  3. For the stuffing, mix the breadcrumbs with all the other stuffing ingredients, seasoning well with salt and pepper.
  4. When the endives are cool, spread the leaves open, revealing their centres. Fill this with the stuffing mixture, sprinkle with 2 tablespoons of the olive oil, and close by pulling the other leaves into the centre. Tie each endive into a round shape using two pieces of string.
  5. Place on a baking tray and sprinkle with the remaining olive oil. Bake in the preheated oven for 25 minutes or so, until the point of a sharp knife goes in easily.
  6. Serve warm, halved or quartered, or serve a half portion as a generous starter.
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