2 med. heads escarole
5 ripe olives, chopped
4 chopped anchovy fillets
1 tbsp. pine nuts
Salt and pepper
1 tbsp. seeded raisins
1 tbsp. chopped parsley
6 tbsp. olive oil
1/2 lb. chopped beef
1/2 c. bread crumbs

Fry beef until slightly browned in 2 tablespoons oil. Remove from fire. Add nuts, raisins, olives, crumbs, anchovy, parsley. Mix thoroughly. If too dry, add 2 tablespoons hot water. Remove outer leaves from escarole. Wash. Flatten them out.

Place half of mixture in center. Close heads and tie with twine. Arrange in pan. Pour balance of oil over all. Cover tightly and cook over low flame until tender. Turn occasionally. If needed, add another tablespoon oil. May be used as an entree. Serves 4.