¡La cocina más grande del mundo!
Select Language
Español
Русский
English
日本語
Italiano
Preferencia de Lenguaje
Inscríbate
Iniciar sección para miembros
Inicio
Recetas
Chefs
Temas & Guías
Grupos
Mis Páginas
Recetario
Noticias
+ Receta
Inicio
»
Recetas
» Pizza di scarola (Escarole Pie)
Pin It
Emprimir
Correo Electrónico
Receta Pizza di scarola (Escarole Pie)
de
Frank Fariello
Calificación:
5.0
1
2
3
4
5
6
7
8
9
10
click to rate
1
voto
| 603 views
0 evaluaciónes
|
0 comentarios
Ingredientes
1 head of
escarole
, sautéed aglio e olio style, with olive, capers, anchovies, pine nuts and raisins
Olive oil
View Full Recipe at
Memorie di Angelina
Toolbox
Add to Recipe Box
Add Personal Note
Conversion Calculator
¿Te gusto esta receta?
Click to rate it:
Calificación: 5.0
1
2
3
4
5
6
7
8
9
10
Menus and Pairings
Comentarios
Leave a review or comment
Please
Inicia sesión
or
Inscríbate
to leave a review or comment
Leave a review
Please enter a review text
Calificación: 0
cancel rating
Yo he cocinado/probado esta receta
Add to my Recipe Box
Esta evaluación incluye una variación (ej. usar menos sal)
or
Cerrar
Inscríbate — La Membrecía es Gratis
¡Es Gratis!
Inscribiéndome, acepto a los
terms of use
Recetas de este chef
Frank Fariello
Washington, DC, DC (Estados Unidos)
Inscribió Jueves, 04 de Febrero de 2010
Cocinero Avanzado
Featured Author
364 recetas
5 translations
Follow him
Parmigiana di melanzane (Eggplant Parmesan)
Filetti di pesce all'acqua pazza
An Italian Cookout
Lasagne alla bolognese
White Asparagus with Hollandaise Sauce
Recetas similares
Escarole And Rice Soup (Zuppa Di Scarola E Riso)
Escarole and Orzo Soup with Little Meatballs ~ Zuppa di Scarola e Orzo con Polpettine
Invita tus amigos
¿Conoces a alguien quien sería un miembro apasionado de CocinarComerCompartir.com? ¡Invitalos!
Invitar Amigos
Crear un Grupo
Crea tu propio grupo para compartir recetas y platicarlas con otros chefs!
Crea tu propio grupo
Esta receta también se puede encontrar en
Mozzarella in carrozza
everyday Italian home food
Authentic Italian Cooking
© 2024 CookEatShare
Acerca de
|
Dinos lo que piensas
|
blog
Términos de Uso
Emprimir
Correo Electrónico
%3C/p%3E%3Cp%3E1%20batch%20pizza%20dough,%20either%20store-bought%20or%20homemade%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3ETake%20half%20of%20the%20pizza%20dough%20and%20lay%20it%20out%20as%20flat%20as%20you%20can%20in%20a%20well-greased%20pie%20plate,%20making%20sure%20to%20cover%20the%20entire%20bottom%20and%20(if%20you%20can)%20the%20sides%20as%20well.%3C/p%3E%3Cp%3ESpoon%20the%20saut%C3%A9ed%20escarole%20on%20top%20of%20the%20dough,%20making%20sure%20to%20leave%20a%20border%20of%20at%20least%203cm/1%20in%20all%20around%20the%20edges.%3C/p%3E%3Cp%3EFlatten%20out%20the%20other%20half%20of%20the%20dough%20into%20a%20roughly%20round%20disk,%20and%20lay%20it%20over%20the%20escarole.%20With%20your%20fingers,%20attach%20the%20edges%20of%20the%20bottom%20and%20top%20rounds%20of%20dough,%20squeezing%20and%20twisting%20the%20dough%20to%20seal%20it%20well.%3C/p%3E%3Cp%3EOil%20the%20top%20of%20your%20%E2%80%98pie%E2%80%99%20and%20prick%20it%20with%20a%20sharp%20knife%20to%20make%20some%20air%20holes.%3C/p%3E%3Cp%3EBake%20in%20a%20moderately%20hot%20oven%20(190C/375F)%20for%20a%20good%2030-45%20minutes,%20or%20until%20the%20top%20is%20nice%20and%20golden%20brown.%20Let%20the%20pizza%20cool%20before%20eating%20it;%20it%20taste%20best%20either%20slightly%20warm%20or%20room%20temperature.%20It%20tastes%20fine%20made%20ahead%20of%20time%20as%20well.%3C/p%3E%3Cp%3ENOTES:%20The%20traditional%20recipe%20for%20pizza%20di%20scarola%20actually%20calls%20for%20unleavened%20dough%20rather%20than%20pizza%20dough.%20I%20really%20like%20using%20pizza%20dough,%20which%20is%20quite%20common%20these%20days,%20but%20if%20you%20want%20to%20try%20the%20original,%20mix%20300g%20(10-1/2oz)%20flour%20with%2030g%20(1-1/2%20oz.)%20of%20lard,%20salt,%20pepper%20and%20the%20add%20enough%20warm%20water%20to%20make%20a%20dough.%20Then%20proceed%20as%20above.%20Some%20sources%20even%20indicate%20that%20the%20dough%20should%20be%20slightly%20sweet,%20with%20a%20bit%20a%20sugar%20added%20to%20the%20dough.%3C/p%3E%3Cp%3EIn%20her%20classic%20La%20cucina%20napoletana,%20Jeanne%20Car%C3%B2la%20Francesconi,%20has%20a%20recipe%20for%20pizza%20di%20scarola,%20also%20called%20Gatt%C3%B2%20%20di%20scarola%20from%20the%20incomparable%20Ippolito%20Cavalcanti,%20perhaps%20the%20most%20famous%20Neapolitan%20chef%20of%20the%2019th%20century.%20His%20version%20has%20no%20dough%20at%20all.%20It%20consists%20of%20mackerel%20fillets%20braised%20in%20tomato%20sauce%20with%20olive%20and%20capers,%20baked%20between%20two%20layers%20of%20escarole%20saut%C3%A9ed%20aglio%20e%20olio%20style,%20with%20anchovies,%20then%20topped%20with%20breadcrumbs.%20Sounds%20delicious%E2%80%94and%20it%20illustrates%20perfectly%20how%20flexible%20the%20term%20pizza%20really%20can%20be.%3C/p%3E){kind=link}