Grandma Roses’s Sweet Savory Spicy Escarole for Escarole Pie
Escarole is a hearty green leafy vegetable. High in folic acid, fiber, and vitamins A and K, and minerals like manganese, copper and potassium. Escarole can be eaten raw or cooked. Serve as first dish –escarole and cannellini bean soup or raw in salads. Growing up in my Italian family this was our “iceberg” (lettuce)! And every Christmas, I looked forward to enjoying Escarole Pie! Here is the recipe for the filling to enjoy all year– so delicious you don’t need the pie crust!
Escarole, three large bunches washed and cut into two inch pieces.
Garlic, 2 medium cloves, minced.
Anchovies, 6 fillets chopped
Olive Oil, ¼ cup
Green Olives pitted, ¾ cup plain – OR – for extra spicy in oil and red-pepper flakes, sliced ¼ inch rounds.
Pignoli nuts, ½ cup
Raisins, ¼- ½ cup
Crushed Red Pepper Flakes, 1/4 teaspoon or to your taste.
Cutting board, sharp knife, one large bowl, large skillet, colander, measuring cups.
Place escarole in skillet with ¼ cup of water over high heat and steam until wilted. Drain vegetable in colander — press vegetable with spoon to squeeze out excess water while still in colander. Place warm escarole (so easier to handle) in bowl. Add garlic, anchovies, and olive oil and mix. Fold in green olives, Pignoli nuts, raisins and red pepper flakes.
Heat and Serve!
The dough recipe for the “Escarole Pie”: The original recipe is under reconstruction. Traditionally it is made on top of the stove and is more time consuming. so here is an alternate solution for busy cook’s. Simply use a ready-made savory pie crust or dough, and follow the package directions. Spoon the escarole filling into the pan lined with the dough. Cover the top with another layer of dough. Crimp the edges. Beat an egg in a separate dish. Take a pastry brush and lightly “paint” a thin layer of the egg over the top of the dough. Bake at 375 degrees Fahrenheit for 40-50 minutes or until golden brown.