Tag: escarole

Escarole fritters – scarlet pancakes recipe – Italian Cuisine

First prepare the escarole: washed and blanched the escarole briefly in boiling salted water, then drain.
Prepare a sauté of garlic, a little oil and chopped anchovies. When the anchovies have melted, add the escarole, desalted capers and pitted olives.
Season and evaporate any water from the vegetables, then remove the garlic.

Now prepare the batter: divide the egg yolks and whites, whisk the latter to snow and beat the egg yolks with milk.
Add the flour and salt, continuing to work with the whisk, then add the egg whites and mix gently from bottom to top.

Add the escarole to the batter and stir gently.

Start to fry the mixture so formed in hot oil, creating the pancakes with a spoonful of mixture.

As they are ready, drain the pancakes of escarole and dry them with a little kitchen paper, then serve immediately.

We prepare the savory pie with escarole and walnuts, for a full of vitamins – Italian Cuisine

Rich in nutrients, it is the perfect salty cake for these winter evenings.

The savory pies they are often an easy and greedy solution to solve a last-minute dinner: just a few ingredients, a few gestures are enough, and the result is a preparation that everyone always likes. They are also a tasty way to eat vegetables (for children but not only) that otherwise we would not consider. As the escarole, a salad that belongs to the family of chicory, with a slightly bitter taste, but rich in vitamin C and mineral salts. In cake with escarole and walnuts the bitter taste of the salad is sweetened by ricotta, while pine nuts and walnuts give the crunchy touch to everything. Try to prepare it!

Some advice for a perfect salty cake

Preparing a savory pie is quick and easy, especially if you use one puff pastry already ready. Instead, if you want to do everything hand made, try a pasta brisée, easier to make at home than a pastry, but just as good. One of the most frequent problems when preparing these dishes is given by a pastry (or brisée, as you prefer) not fragrant, but wet and wet. This depends on the humidity of the vegetables which are then used as stuffing. One method to prevent the base of the dough to get wet is to sprinkle it with a handful of breadcrumbs before stuffing it. In this way the bread will absorb all the moisture, leaving the fragrant pasta.

All the goodness of the walnuts

Powerful antioxidants, walnuts are a mine of mineral salts, vitamins and even fats, of mono-unsaturated ones like omega 3 and omega 6, which help to keep cholesterol and triglycerides under control, but they are also very calories. Think that 100 g of walnuts bring more than 600 Kcal! For this it is good to consume them daily, but in limited quantities!

The savory pie recipe with escarole and walnuts

Ingredients for 4 people: 1 large head of escarole, 50 g of shelled walnuts, 1 roll of puff pastry, 1 egg, 50 g of pine nuts, a handful of breadcrumbs, 150 g of cow's milk ricotta, 1 shallot, 1 clove of garlic, salt, oil extra virgin olive oil, 100 g of grated Parmesan cheese.

Method: first wash and dry the escarole, then cut into strips. Take the shallot, clean it and slice it. In a pan with a little extra virgin olive oil, brown the shallot and the peeled garlic clove. Once they are golden, add the escarole and cook for ten minutes. Then add the pine nuts to the salad and when the escarole is dried, turn off. Pour all into a bowl, remove the garlic, add the egg, chopped walnuts, ricotta, a pinch of salt and mix well. Roll out the dough on a baking sheet covered with baking paper, prick the surface with the tines of a fork and sprinkle with a handful of breadcrumbs. Now pour the stuffing of escarole and walnuts into the pastry and level the surface well. Fold the edges of the cake well with escarole and walnuts and bake for 30 minutes, in an oven already hot at 175 degrees. Once cooked, let it cool before serving.

In the tutorial, discover some curiosity about the escarole

Escarole pizzas – Escarole Pizzette Recipe – Italian Cuisine

Start by preparing the pasta for the pizzas: put the flour in a bowl in a bowl, add the sugar and the yeast in the center and start to melt them with a little 'slightly warm water taken from the total.
Also add salt, oil and remaining water and knead until a smooth and homogeneous dough is obtained.

Cover the bowl with a clean cloth, place it in a sheltered place and let it rise at least until doubled, it will take about 2 hours.

In the meantime, prepare the filling: clean and wash the escarole and let it dry briefly.

Fry the whole garlic with the chopped anchovies and, when these have melted, add the well drained escarole, the desalted capers and the pitted olives (I used the green ones, but some people prefer to use the black ones), adjusted salt and let flavor, evaporating any water released from vegetables. Finally remove the garlic and let it cool.

Take back the leavened dough, deflate it and divide it into 12 which you will spread with your hands on the floured work surface.

Stuff each dough with the stuffed escarole, then fold to half-moon and seal the edges well with the prongs of a fork forming shorts.

Fry the scarlet shorts in warm seed oil, turning them often for a uniform browning. Raise them with a skimmer and allow to cool on a plate covered with absorbent paper

Your small pizzas are ready: serve immediately.

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