I love escarole. Mostly, the way my friend Delia (aka "Nonna" to my boys) prepares it. She "massages" the leaves with lemon, salt & pepper. She says to do the massaging (with clean hands, of course) in the kitchen so that your guests don't see you up to your elbows in their dinner! For some reason, her method makes the most refreshing, delicious simple salad.
Onto this recipe, which is more suitable for this non-Spring Spring that we're having. Here the escarole becomes hearty, sweet and savory in a warm flaky pie. Its our take on a classic Italian side dish that's perfect for any gathering, but especially brunch. Don't be afraid of the anchovies, they melt into wonderful nutty-ness, plus they are a must-have ingredient in this pie.
Here's what you'll need:
- 3 heads escarole
- Olive oil 2 tbsp.
- 3-4 anchovies
- 3-4 cloves garlic chopped
- 1/4 tsp red pepper flakes
- 1/2 cup raisins
- 1 cup ricotta
- 1 cup shredded mozzarella
- 1/4 cup grated Parmesan
- Nutmeg, a pinch
- 2 eggs(one egg is for egg wash)
- 1/4 cup chopped kalamata olives
- Pie crust, prepared or pizza dough
- Salt & pepper
Here's what you'll do:
Preheat oven to 350 degrees.
1. In skillet over medium high heat, heat oil & anchovies, red pepper flakes and garlic. Once anchovies are melted, add chopped escarole, salt, pepper & nutmeg. Once escarole is wilted, let cool.
2. In the meantime, in a large bowl, combine cheeses, egg, olives & raisins. Season with salt & pepper.
3. Combine escarole with cheese mixture and pour into pie crust. Top with second crust, crimp and brush with egg wash. Bake 35-40 minutes until golden.
xo & a pinch,