Tag: Endive

Recipe open endive pizza – Italian Cuisine

Ingredients

550 g head of scarola
500 g Manitoba flour
100 g re-milled durum wheat semolina
50 g raisins
50 g pine nuts
15 g fresh brewer's yeast
desalted capers
anchovy fillets in oil
olives of Gaeta
garlic
salt
extra virgin olive oil

Duration: 3 h 15 min

Level: Middle

Dose: 16 people

For the recipe of the escarole pizza, mix the Manitoba flour and the semolina, then mix them with the crumbled yeast, 370 g of water and a pinch of salt. You will get a rather soft and pliable dough; collect it in a bowl, cover it with a cloth and let it rise for 1-2 hours, depending on the temperature of the environment. The volume will have to double. Soak the raisins.
Roll out the dough into two round baking pans (ø 25 and 30 cm). Tap it with your fingertips, creating many small depressions; Brush it with 2-3 tablespoons of emulsified oil with a dash of water. Let it rest for another 15-20 minutes. Meanwhile, clean the escarole and break it up.
Fry 1 clove of crushed garlic in a pan with a drizzle of oil, a handful of crushed raisins, 1 tablespoon of capers and a dozen pitted olives. Add the endive and season it for 30 seconds. Spread this dressing over the two pizzas and bake at 200 ° C for about 20 minutes. Finally complete with anchovy fillets, toasted pine nuts and, to taste, with a little fresh endive.

Recipe Panzerotti stuffed with endive and porcini mushrooms – Italian Cuisine

Ingredients

300 g Ready-made pizza dough
150 g Fontina
20 g dried porcini mushrooms
2 pcs Belgian endive stumps
Flour
Extra virgin olive oil
salt

Duration: 1 h 40 min

Level: Easy

Dose: 4 people

Soak the dried porcini mushrooms in warm water for at least 1 hour. Cut the Belgian into small pieces and sauté in a pan with 2 tablespoons of oil, letting it brown and dry well; at the end add the drained, squeezed and minced porcini mushrooms, a spoonful of their filtered liquid, let them dry, then salt and turn off. Cut the fontina in cubes. Mix it with the Belgian and the porcini mushrooms and pour the mixture on a sheet of absorbent paper to let it dry further (filling).

Roll out the pizza dough by spreading it with your hands so as not to make it too elastic. Take 12 squares of 8-9 cm, spread the filling in the center, close them in a triangle by pressing the edges firmly to seal them. Arrange the panzerotti on a plate covered with baking paper, sprinkle them with flour and bake them at 220 ° C for 10-12 ′. Take them out of the oven and serve immediately, very hot.

Scallops Recipe, salmon roe and endive – Italian Cuisine

Ingredients

50 g salmon eggs
50 g sour cream
20 g pine nuts
12 pcs of scallop nuts
12 pcs of escarole leaves
salt
extra virgin olive oil

Duration: 20 min

Level: Middle

Dose: 6 people

For the recipe of scallops, salmon roe and endive, toast the pine nuts in a hot pan for about 3 minutes. Grease the scallops and brown them in a hot pan for 30 seconds on each side, adjusting with salt. Mix the sour cream with 1 tablespoon of oil and a pinch of salt. Break the endive leaves and distribute them in the bowls, place a tablespoon of sour cream, the scallops, the toasted pine nuts and the salmon eggs on top and serve.