Peel and wash the escarole, then let it dry for a couple of minutes in the pot with a little water and the lid.
Drain it well and cut it into pieces.
Prepare a sauté with garlic, oil and chopped anchovies. When the anchovies have melted in the oil, add the escarole.
Let the escarole flavor for about ten minutes, then add the olives cut in half and the capers and let the water dry well.
Finally, season with salt and pepper and let cool.
Overlap the 2 sheets of pastry brisée keeping them separated with a sheet of parchment paper so that they do not stick together, then draw your sock with a sharp blade.
Put aside the scraps of dough, separate the two sheets of brisée and stuffed one of the two stockings, leaving 1-2 cm free along the edges: arrange over the escarole, then add the cheese into pieces.
Gently, take the second sheet of dough and cover the filling, pressing lightly to let the air out.
Then seal the edges well with the prongs of a fork.
Beat the egg in a small bowl and brush the stocking. Use the advanced dough to decorate the stocking, brush the decorations and add the poppy seeds to taste.
Bake in preheated oven at 200 ° C for 30 minutes or until it is golden brown.
Once ready, let your Befana stocking warm up before serving.
TAGS: Salted Befana Stocking Recipe | How to prepare stocking of the Befana salata | Stocking of the Befana salata recipe
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