The escarole pie is a delicious preparation made with puff pastry, filled with escarole, capers, black olives, mozzarella, anchovy fillets, garlic and olive oil. A traditional recipe perfect for enhancing your side dishes.
Boil the escarole cut into pieces for 8 minutes in salted boiling water, then drain and squeeze it dry
Sauté 2 cloves of garlic in a little oil, add the capers, pitted olives, the escarole and cook for 15 minutes
Roll the pastry into 2 discs, using one to line a moistened baking tin
Spread the escarole, the anchovies and sliced mozzarella over it
Cover with the other disc and bake at 180 degrees Celsius for 40 minutes
Baking pan
Italy
| Energy (kcal) | 122.44 |
| Carbohydrates (g) | 13.48 |
| of which Sugars (g) | 1.56 |
| Fat (g) | 4.6 |
| of which Saturates (g) | 2.11 |
| Protein (g) | 6.11 |
| Fiber (g) | 1.72 |
| Sale (g) | 0.31 |
