A savory pie filled with tasty escarole, olives and other delicious ingredients, perfect as an appetizer or a tasty snack.
Step 1 of 8: To prepare the dough:
Step 2 of 8: Dissolve the yeast in a little water, add the sugar.
Step 3 of 8: Mix the flours and starch with the oil, water and salt, add the yeast, knead and let rise for 3 hours.
Step 4 of 8: To prepare the filling:
Step 5 of 8: Blanch the escarole, chop it up and sauté it in a pan with oil and garlic.
Step 6 of 8: Add the olives, salt-cured anchovies, pine nuts, raisins and capers (optional). Adjust the salt.
Step 7 of 8: Divide the dough into two discs.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Gluten and Fish
Step 8 of 8: Fill with the escarole, brush with oil and bake in the oven at 200°C for 50 minutes.
| Average values | Per serving247 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,483 kJ593 kcal | 1,005 kJ240 kcal |
| Fat | 22.87 g | 9.26 g |
| of which saturated fatty acids | 3.06 g | 1.24 g |
| Carbohydrates | 87.12 g | 35.27 g |
| of which sugars | 9.48 g | 3.84 g |
| Fibre | 3.71 g | 1.5 g |
| Protein | 15.12 g | 6.12 g |
| Salt | 0.96 g | 0.39 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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