Molise is the second smallest region of Italy and is one of the regions with the highest production of truffles. There are many traditions that are still alive and the cuisine has kept them that way. People from Molise are known for being able to use all the resources of the land. In the kitchen the dishes are made with fresh local ingredients. One of those simple dishes is made also in Riccia, a very cute and small town near Campobasso with about 5,000 people, called “Mnestr Amnuglicat”or “Scarol arracanat”.
Our recipe is made with leftover bread recycled in the kitchen in an original and tasty way. What you need for the recipes is:
- 1 medium-big curly endive escarole
- 6 walnuts
- 4 tbs of oil
- 3 pinches of salt or more
- 2 cloves of garlic
- About 20 raisins
- Homemade bread crumbs (just crumbled stale bread) corresponds to about 4 slices of bread
Boil the escarole for about 8-10 min in salted water. Remove it from the heat and wait for the water to cool. Once cool, brush the baking dish with oil, drain and squeeze the escarole lightly, move it in a bowl and add 2 tbs of oil and mix. After that, put it on the baking dish and create a layer. Chop the walnuts slightly and after sprinkle the walnuts and the raisins homogeneously on the layer of escarole. Add the bread crumbs on top with the 2 cloves of garlic, and pour the remaining oil, a pinch of salt and bake it for 15-20 minutes at 190ºC ( 356ºF).
Thanks to my mother for sharing my grandmother’s recipe and thanks to my brother Sergio and Maria Assunta Reale for the suggestion.
I love Molise is a page on Facebook that collects images of the region, feel free to check it out if you would like to discover Molise.