Le ricette di nonna Adele
Neapolitan escarole pie

Savoury favourites

Neapolitan escarole pie

A golden crust encloses the escarole and olive filling. Bring this savoury pie to the table whole and share it in slices, letting it cool slightly first so it is easier to cut.

From Nonna Adele’s kitchen

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Temperatures: 200 °C

LET’S GET COOKING

Method

  1. Dissolve the yeast in the water. Mix in the flour, oil and salt; knead until smooth. Cover and leave until doubled in size.

  2. Wash and drain the escarole. Heat the oil in a saucepan with the garlic and anchovies; add the escarole, olives, desalted capers, pine nuts and raisins. Cook until the filling is tender and no longer watery. Remove the garlic and leave to cool.

  3. Line an oiled 28 cm tin with a little more than half the dough. Add the filling, cover with the remaining dough and seal the edges. Prick the top and brush with oil.

  4. Leave to rise again for about an hour. Bake at 200 °C for about 35–40 minutes, checking the base as well. Allow to cool slightly before slicing.

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