Beetroot and chicory purée
67 recipes
Calzone escarole
ingredients
servings
6
Type 00 wheat flour
500 oz
Common table wine
150 oz
Extra virgin olive oil
150 oz
Escarole
1000 oz
Garlic
2 wedges
Capers
1 spoon
Black olives
50 oz
Raisins, white and red
30 oz
Dried pine nuts
20 oz
Extra virgin olive oil
5 spoons
Iodized salt
to taste
second courses from Italy - Puglia
Calzone escarole
Calzone escarole
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Prepare with his own hands this country is like as well as a real treat for the palate
preparation
step 1
DOUGH FOR CALZONE: Sift the flour and form a cavity in the center, together with a pinch of salt, oil, dry white wine and work the ingredients until obtaining a dough
step 2
Desalinated capers, soak the raisins in a bowl of warm water to soften it well
step 3
Clean, cleanse the heads of scctarola and blanch for a few minutes, drain and squeeze well
step 4
Golden garlic cloves in a pan with two tablespoons of oil, add the escarole and sauté gently for 4-5 minutes
step 5
Remove the cloves of garlic and add the capers, pitted and chopped olives, drained raisins and pine nuts
step 6
Cook for another 5 minutes, until the sauce has evaporated almost everything
step 7
Remove from heat and let cool
step 8
Spread 2/3 of the dough into a thin sheet and the bottom is coated the walls of a baking pan of 26-30 centimeters oiled
step 9
Distribute the compound of escarole cooled on the base and livellatelo
step 10
Blankets with the rest of thin rolled out dough
step 11
Cut the excess dough and close the edges with moistened fingers, forming a cord
step 12
Prick the surface of rustic cake with a fork
step 13
Bake at 200 degrees for about 40 minutes, until browned
step 14
Serve hot or warm. ENJOY YOUR MEAL
