Pizza escarole is a typical Neapolitan recipe that is usually used to eat on Christmas Eve, most recently having padded the goodness of this pizza is made throughout the year, I prepare as a main dish
Ingredients for 4:
Ingredients for the dough: 300 g
0 bio
flour 1 ½ teaspoon cream of tartar
150 gr.
3 grams of warm water. sea \u200b\u200bsalt to bio
25 gr. sunflower oil cold pressed bio
Ingredients for filling:
3 heads of endive salad bio
25 gr.
organic raisins 2 tablespoons extra virgin olive oil cold pressed bio
4 salted anchovies
½ clove of garlic bio
1 tablespoon salted capers bio
40 gr. black olives from Gaeta bio
1 tablespoon pine nuts bio
Peel outer leaves from the escarole and wash, then dip them in salted water and boil a few minutes, drain and squeeze well. Soak the raisins in warm water and leave for 10 minutes, pitted olives, anchovies boned and desalinate, desalination capers. Put the flour, cream of tartar, water, salt oil, work the ingredients for 10 minutes, forming a ball, cover with a damp cloth and allow to rest for 20 minutes. Put into a pan two tablespoons of oil, add the anchovy fillets and allow to melt, add the escarole el 'garlic reduced to small pieces and simmer gently for about ten minutes, then add the capers, olives, drained raisins , pine nuts and cook for another five minutes. Allow to cool. Cover with 2 / 3 of dough on bottom and edges of a pan of 26 cm. with a diameter slightly oily, put the dough on the dough escarole and cover with the rest of the dough. Cut the excess dough and close the edges well to form a cord with fingers moistened with a little 'of water. Drill holes in the surface with a fork and bake in preheated oven at 200 degrees for 40 minutes.
Peel outer leaves from the escarole and wash, then dip them in salted water and boil a few minutes, drain and squeeze well. Soak the raisins in warm water and leave for 10 minutes, pitted olives, anchovies boned and desalinate, desalination capers. Put the flour, cream of tartar, water, salt oil, work the ingredients for 10 minutes, forming a ball, cover with a damp cloth and allow to rest for 20 minutes. Put into a pan two tablespoons of oil, add the anchovy fillets and allow to melt, add the escarole el 'garlic reduced to small pieces and simmer gently for about ten minutes, then add the capers, olives, drained raisins , pine nuts and cook for another five minutes. Allow to cool. Cover with 2 / 3 of dough on bottom and edges of a pan of 26 cm. with a diameter slightly oily, put the dough on the dough escarole and cover with the rest of the dough. Cut the excess dough and close the edges well to form a cord with fingers moistened with a little 'of water. Drill holes in the surface with a fork and bake in preheated oven at 200 degrees for 40 minutes.
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