Scarola Buttunata Napoletana

Scarola Buttunata Napoletana is a traditional Neapolitan dish centered on escarole (scarola), a slightly bitter green member of the chicory family. The name “buttunata” likely derives from the Neapolitan word for “buttoned” or “tied,” describing the way the leaves are bundled or stuffed and secured before cooking. The dish originates in Campania, where it was a resourceful peasant preparation that elevated humble ingredients into a flavorful antipasto or side. Key ingredients include escarole, anchovies, capers, olives, pine nuts, raisins, garlic, and breadcrumbs, often bound with olive oil. A great version balances the bitterness of the green with the saltiness of anchovies and capers, the sweetness of raisins, and the nuttiness of pine nuts, while the breadcrumbs provide texture and absorb the juices. The escarole should be wilted but not mushy, and the filling should be cohesive yet distinct. Regional variations across Campania may include different combinations of cured fish, nuts, or dried fruit, and the bundles can be baked, pan-fried, or braised. At Sine by Roberto Di Pinto in Milano, Chef Roberto Di Pinto presents this classic dish, honoring its Neapolitan roots while applying refined technique. His interpretation underscores the deep, layered flavors that define Scarola Buttunata Napoletana—a testament to the ingenuity of southern Italian home cooking.