Escarole Pie Recipes

Steps:

• Cut bottom off escarole. Then cut in half. Clean escarole in sink of water as many times until water is clean and no dirt. Boil in pot of salted water until tender - approximately 20 minutes. If bitter add 1-2 teaspoons sugar. Drain very well. Squeeze out all excess water with hands or in paper towel or dish towel.
• Next sauté escarole in frying pan with garlic and olive oil. Cold garlic 1st in cold oil or else escarole becomes crisp. Add red pepper flakes if you like it hot.
• Add drained, sliced olives and salt as desired. Keep in mind anchovies will be salty. When done, drain excess oil out of escarole via colander.
• Place dough in oiled then buttered pan (I use brush). Make sure dough comes up sides of pan. Put escarole mixture inside dough. Add anchovies on top in layered pieces. Stir lightly through. Put on top layer of dough for crust. Pinch seems together tightly of top and bottom dough layers. Brush with oil on top and melted butter. Make fork holes for ventilation.
• Bake 400ºF for 15 minutes. Then reduce to 350ºF for 30 minutes or until golden brown.
• Brush melted butter on top crust when removed from oven.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly brush pizza crust with olive oil. Spread with a thin layer of pizza sauce, and sprinkle with minced garlic. Remove thick stems from escarole, and arrange leaves over pizza. Cover with shredded mozzarella.
• Bake in preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Steps:

• In a large skillet, heat the olive oil over medium-high heat. Add the anchovies and cook, stirring, until they dissolve into a paste, 30 to 60 seconds. Stir in the olives, capers and red pepper flakes and cook, stirring, until the flavors are well combined, 2 to 3 minutes.
• Reduce the heat to medium and add the escarole to the pan, little by little as the leaves will quickly wilt and make room for more. Cook over medium heat, stirring often, until tender, 5 to 8 minutes.
• To prepare the pizza, by lightly brushing the entire pie with olive oil. Leaving a ½-inch border of dough around the edge of the pie, spread a thin layer of the escarole and grated Parmesan cheese over the dough and bake.

Steps:

• Preheat oven to 425 degrees. In a large skillet, cook escarole, covered, over medium heat until wilted, about 8 minutes. Remove from heat. Place in a sieve set over a medium bowl, and let drain. When cool enough to handle, place in a towel, and squeeze to remove excess liquid; set aside.
• In the same skillet, heat oil over medium heat. Add garlic and anchovies, and cook until fragrant, about 1 minute. Add reserved escarole, olives, and raisins. Cook, stirring occasionally, until completely combined and no liquid remains in the skillet. Season with salt and black or red pepper. Spread on a baking sheet to cool.
• On a lightly floured surface, roll smaller piece of dough into a 12-inch round, about 1/8 inch thick. With a dry pastry brush, brush off any excess flour. Gently press into a 10-inch tart pan with a removable bottom. Add filling, and spread evenly.
• On a lightly floured surface, roll out remaining piece of dough to an 1/8-inch-thickness. Cut into strips, 1/2 to 3/4 inch wide. Weave the strips forming a lattice top over the filling. Press edges to seal. Trim dough flush with the tart pan.
• Brush tart evenly with egg. Bake until crust is golden brown and filling is heated through, 35 to 45 minutes. Transfer to a wire rack, and let cool. Serve warm or at room temperature.

Steps:

• 1 Prepare the dough: Sprinkle the yeast over the water. Let stand until the yeast is creamy, about 2 minutes. Stir until the yeast dissolves. 2 In a large bowl, combine 3 1/2 cups flour, the salt, and the pepper. Add the yeast mixture and oil and stir with a wooden spoon until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, until smooth and elastic, about 10 minutes, adding more flour if necessary to make a moist but not sticky dough. (Or make the dough in a heavy-duty mixer, food processor, or bread machine, following the manufacturer's directions.) Shape the dough into a ball. 3 Oil a large bowl. Add the dough, turning it once to oil the top. Cover and let rise at room temperature until doubled in bulk, about 1 1/2 hours. 4 Press the air bubbles out of the dough. Divide the dough into two pieces. Shape the pieces into balls. Dust the tops with flour. Place the balls on a floured surface at least 6 inches apart. Cover with plastic wrap and let rise until doubled, about 1 1/2 hours. 5 While the dough is rising, prepare the filling: Bring a large pot of water to a boil. Add the escarole and salt to taste. Cover and cook over medium heat until tender, about 15 minutes. Drain well and let cool. Wrap the escarole in a lint-free towel to squeeze out the remaining liquid. 6 In a large skillet, heat the oil over medium heat. Add the garlic, red pepper, anchovies, and capers, mashing the anchovies with the back of a spoon. Add the escarole and stir well. Reduce the heat to low and cook 10 minutes. Let cool. 7 Place a rack in the center of the oven. Preheat the oven to 425°F. Oil a 12-inch pizza pan. 8 On a lightly floured surface with a rolling pin, roll out 1 piece of the dough to a 12-inch circle. Drape the dough over the pin and transfer the dough to the pan. Spread the filling over the dough, leaving a 1/2-inch border all around. 9 Roll out the remaining dough to a 12-inch circle. Center the dough over the filling, pressing the edges of the top and bottom dough together firmly to seal. With a small sharp knife, cut six 1/2-inch slits in the top of the dough. 10 Bake 35 to 40 minutes or until the top is browned and crisp. Cut into wedges and serve hot, or slide the pie onto a cooling rack and serve at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Dough should be placed on cutting board and placed in warm area to rise. Clean escarole thoroughly and boil for at least 40 min. Drain escarole so no water remains. Chop garlic.
• Cut sausage into bite size pieces. Fry sausage for 30 min or until sausage is brown inside. Add mushrooms. Cook another 5 min. Add garlic cook 5 min. Add escarole and mix all together. Salt and pepper to taste.
• In a 13 x 9-inch glass pan, spread olive oil to cover all areas. Spread first dough to cover bottom and sides of pan. Add escarole. Cover top with second dough. Pinch sides.
• Bake at 350 degrees F for 40 minutes.