
Beetroot and chicory purée
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
Prepare with his own hands this country is like as well as a real treat for the palate
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
Desalinated capers, soak the raisins in a bowl of warm water to soften it well
Clean, cleanse the heads of scctarola and blanch for a few minutes, drain and squeeze well
Golden garlic cloves in a pan with two tablespoons of oil, add the escarole and sauté gently for 4-5 minutes
Remove the cloves of garlic and add the capers, pitted and chopped olives, drained raisins and pine nuts
Cook for another 5 minutes, until the sauce has evaporated almost everything
Remove from heat and let cool
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
Distribute the compound of escarole cooled on the base and livellatelo
Blankets with the rest of thin rolled out dough
Cut the excess dough and close the edges with moistened fingers, forming a cord
Prick the surface of rustic cake with a fork
Bake at 200 degrees for about 40 minutes, until browned
Serve hot or warm. ENJOY YOUR MEAL