Scarola Pie-Paula Gati 2 large heads of escarole-appox 2 1/2 lbs-washed very good salt, pepper to taste 6 cloves of garlic-chopped fine pinch of red pepper flakes 1/4 cup olive oil 1 2 oz can of flat anchovies-drained and chopped 1 tbl of capers-drained 1/2 cup pitted and chopped black oil cured olives pre made pizza dough or home made dough-1 large ball 1 egg scrambled wash escarole a few times to completely clean and chop rough-blanch in boiling water a few minutes and drain very well..must be almost dry..squeeze out as much water as possible..wrap in clean kitchen towel and twist till as much moisture is gone brown garlic in olive oil till lightly golden, add anchovies and capers and just cook till anchovies melt into oil, add dry escarole and just cook till all heated through and escarole is tender, and all juice is evaporated..season with salt and pepper to taste..add pepper flakes and olives, mix well. set aside You can do this one of two ways..you can make it stromboli style..where you roll up jellyroll style or you can make it into a pie…my mom always made scarola pie….but its your choice.. if making pie fit dough in bottom of 9 x 13 pan that has been sprayed with pam, fill with escarole mix and then add dough on top and crimp sides and poke some holes into top..bake in 400 degree oven till golden.. If making stromboli style..roll dough out, place escarole on top and roll jellyroll style..tucking in ends and putting seem side down on parchment lined cookie sheet,,, bake 400 degree oven till cooked through and golden brown brush top with egg wash about half way through. serve either warm or room temp.
Posted on: Tue, 08 Jul 2014 13:31:57 +0000
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