Tag: escarole

Escarole pizza, Antonino Cannavacciuolo's recipe – Italian Cuisine

Ingredients

600 g flour
30 g anchovies in oil
20 g pine nuts
15 g brewer's yeast
10 g raisins
2 heads of escarole salad
1 yolk
garlic
milk
extra virgin olive oil
salt
pepper

Duration: 1 h 30 min

Level: Medium

Doses: 8 people

FOR PASTA
Dissolve brewer's yeast in 50 g of warm water. Mix the flour with the yeast, 150 g of milk and another 100 g of water. When the ingredients are blended, add 15 g of salt and continue to knead until the mixture is homogeneous and smooth.
Formed a ball and place it in a large bowl, cover with cling film and let it rise for about 2 hours.

FOR THE STUFFING
Put soak the raisins in water.
Cleanse the escarole, wash and dry it, then cut it into pieces about 3 cm long.
Fry 1 clove of garlic in a pan with a drizzle of oil. When the garlic is golden, remove it; add the anchovies and dissolve them in the oil.
Add finally the escarole, squeezed raisins and pine nuts. Season with salt, pepper and cook for about 5 minutes. Drain the excess water and let it cool.

FOR THE PIZZA
Divide the dough into two equal parts and roll it out with a rolling pin. Grease a round pan with a little oil and line the bottom and edges with half of the dough. Prick the bottom and fill with the filling.
Close the pizza with the other half of the dough, sealing the edges well, and prick the surface. If you want, create a small "fireplace"
in the center, cutting out a disk of dough with a pastry cutter.
Brush with the yolk beaten with 1 tablespoon of milk and bake the cake at 180 ° C for about 45 minutes. Let it cool before serving.

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Recipe Steamed cod, escarole with olives and capers, cod milk and lemon – Italian Cuisine

Ingredients FOR THE COD

600 g 4 slices of desalted cod
extra virgin olive oil
rosemary

Ingredients FOR COD MILK

L whole milk
150 g cod waste
1 stalk of celery
1 carrot
1 bay leaf
1 onion
lemon juice

Ingredients TO COMPLETE

400 g clean escarole
extra virgin olive oil
pitted olives
desalted capers

Duration: 1 h 30 min

Level: Easy

Doses: 4 people

FOR THE COD
Clean the fish and peel it, keeping the scraps. Divide it into 4 portions and put it in vacuum bags with oil and rosemary. Then cook in the Roner at 52 ° C for 20 minutes.
Alternatively, use steam cooking: season the cod with oil and rosemary and wrap it in a film suitable for cooking. Let it marinate for 30 minutes, then cook it in the steamer for 8 minutes; finally free it from the film.

FOR THE COD MILK
Cleanse celery, carrot and onion and cut them into small pieces. Put them in a saucepan with the milk, cod scraps and bay leaf and cook until it is reduced by a third.
Filter milk, add 60 g of lemon juice and return to the heat, thickening in a sauce.

TO COMPLETE
Jump the escarole in a non-stick pan with a drizzle of oil, together with the olives and capers. Cook for 2-3 minutes, until the escarole is wilted.
Serve cod with warm cod milk and escarole.

Lasagna with escarole – Lasagna with escarole recipe – Italian Cuisine

First, cut the mozzarella into slices and let it drain in a colander, so that it loses at least some of its whey.

Meanwhile, peel and wash the escarole and cut it coarsely, then let it dry in a saucepan, still dripping water, with a little salt and cooking with the lid.

Finally, season it with a sauté of garlic, oil and anchovy (you can also omit the anchovies, if you prefer), then adding the chopped olives.

Start the composition of your lasagna: put a thin layer of bechamel on the bottom of the pan, then create a layer of pasta (depending on the type of pasta you have chosen, you will first have to blanch it in lightly salted water).
Continue with bechamel, endive, mozzarella and parmesan, then start again (pasta, bechamel, endive, mozzarella and parmesan).

When you reach the top, top only with béchamel, then cook for 15-20 minutes in a convection oven preheated to 180 ° C.

Cook the lasagna in a preheated oven at 180 ° for 15-20 m
Lasagna with escarole is ready.

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