6

condividi su

Calzone escarole

ingredienti

persone

6

Aglio

2 wedges

Capperi

1 spoon

Olio extravergine di oliva

5 spoons

Sale

to taste

Farina di frumento tipo 00

500 grams

Vino da tavola comune

150 grams

Olio extravergine di oliva

150 grams

Scarola

1000 grams

Olive nere

50 grams

Uva passa, bianca e rossa

30 grams

Pinoli secchi

20 grams

Secondi Piatti da Italia - Puglia

Calzone escarole

Calzone escarole

vegano con glutine con noci

pronta in

1 ora

difficoltà

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

tradotta da italiano con

Foto Ricetta Calzone escarole

Prepare with his own hands this country is like as well as a real treat for the palate

Foto preparazione Calzone escarole

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

Foto preparazione Calzone escarole

step 2

Desalinated capers, soak the raisins in a bowl of warm water to soften it well

Foto preparazione Calzone escarole

step 3

Clean, cleanse the heads of scctarola and blanch for a few minutes, drain and squeeze well

Foto preparazione Calzone escarole

step 4

Golden garlic cloves in a pan with two tablespoons of oil, add the escarole and sauté gently for 4-5 minutes

Foto preparazione Calzone escarole

step 5

Remove the cloves of garlic and add the capers, pitted and chopped olives, drained raisins and pine nuts

Foto preparazione Calzone escarole

step 6

Cook for another 5 minutes, until the sauce has evaporated almost everything

Foto preparazione Calzone escarole

step 7

Remove from heat and let cool

Foto preparazione Calzone escarole

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

Foto preparazione Calzone escarole

step 9

Distribute the compound of escarole cooled on the base and livellatelo

Foto preparazione Calzone escarole

step 10

Blankets with the rest of thin rolled out dough

Foto preparazione Calzone escarole

step 11

Cut the excess dough and close the edges with moistened fingers, forming a cord

Foto preparazione Calzone escarole

step 12

Prick the surface of rustic cake with a fork

Foto preparazione Calzone escarole

step 13

Bake at 200 degrees for about 40 minutes, until browned

Foto preparazione Calzone escarole

step 14

Serve hot or warm. ENJOY YOUR MEAL

fabbisogno giornaliero
(per persona)

Main +

Calories 643.01 kcal n.d.

Fat 36.61 g n.d.

Carbohydrates 67.02 g n.d.

Protein 13.29 g n.d.

Fibers 12.3 g n.d.

Water 197.53 g n.d.

Ashes 1.86 g n.d.

Sugars 5.56 g n.d.

Starch 48.19 g n.d.

Minerals +

Calcium 196.64 mg n.d.

Sodium 148.38 mg n.d.

Phosphorus 380.06 mg n.d.

Potassium 1033.63 mg n.d.

Iron 6.51 mg n.d.

Magnesium 127.1 mg n.d.

Zinc 2.46 mg n.d.

Copper 0.41 mg n.d.

Manganese 3.75 mg n.d.

Selenium 51.9 mcg n.d.

Fluorine 38.33 mcg n.d.

Vitamins +

A 356.05 mcg n.d.

B1 0.52 mg n.d.

B2 0.67 mg n.d.

B3 5.25 mg n.d.

B5 0.53 mg n.d.

B6 0.37 mg n.d.

B9 0.0 mcg n.d.

B12 0.0 mcg n.d.

C 61.12 mg n.d.

E 5.72 mg n.d.

B12 added 0.0 mcg n.d.

D 0.0 mcg n.d.

K 24.52 mcg n.d.

Lipids +

Monounsaturated 25.18 g n.d.

Polyunsaturated 5.65 g n.d.

Saturated 5.12 g n.d.

Cholesterol 0.0 mg n.d.

Amino acids +

Phenylalanine 0.59 g n.d.

Isoleucine 0.39 g n.d.

Histidine 0.31 g n.d.

Leucine 0.79 g n.d.

Lysine 0.33 g n.d.

Methionine 0.2 g n.d.

Tyrosine 0.25 g n.d.

Threonine 0.32 g n.d.

Tryptophan 0.14 g n.d.

Valine 0.5 g n.d.

Other +

Ethyl alcohol 2.6 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

Caricamento Foto Foto passaggio