Escarole and Capicola Breakfast Pie What's Cookin' Italian Style Cuisine


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Directions. Step 1. Preheat oven to 425 degrees. In a large skillet, cook escarole, covered, over medium heat until wilted, about 8 minutes. Remove from heat. Place in a sieve set over a medium bowl, and let drain. When cool enough to handle, place in a towel, and squeeze to remove excess liquid; set aside. Advertisement.


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Preheat oven to 400 degrees, and then bake the escarole pie until the crust is golden brown. (1) Sautéed/Cooked Escarole Pie Ingredients, ready to be thoroughly mixed. (2) Spread out the thoroughly mixed escarole pie ingredients. (3) Add the dough lid to the pie, and crimp the edges to seal the pie shut. Let cool on the stove top for 30 minutes.


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Preheat the oven to 400º, place one of the racks in the bottom third of the oven. The oven must be nice and hot. Punch down the risen pizza dough and knead briefly on a lightly floured counter top to expel all of the gasses. Divide the dough into two balls, one a bit larger than the other.


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Step 2. Cook escarole in a 6- to 8-quart pot of boiling salted water, uncovered, until tender, 5 to 10 minutes. Drain in a colander, then immerse colander in a large bowl of ice water to stop.


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soy milk for glaze (optional) Method. Pre-heat the oven to 200C (or 180C if fan assisted). Soak the sultanas in a bit of warm water and set aside for a few minutes until they are puffy and soft. Ensure that your vegetables are washed and very clean. Escarole can be very sandy. Use a 9-inch (23cm) pie dish.


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Dust the base with a handful of breadcrumbs. Pour the escarole and walnut filling into the pastry and make sure the surface is even. Fold escarole and walnuts into the edges of the pie. Bake for 30 minutes at 350° F. Once cooked, let cool before serving. In the tutorial, discover some interesting tips about escarole!


Escarole and Capicola Breakfast Pie What's Cookin' Italian Style Cuisine

Combine 2¼ teaspoons (8 grams) of active dry yeast with 1 teaspoon of granulated sugar in a small bowl. Add 1 cup of lukewarm water (105°F-110°F or 40.6°C-43.3°C). Stir with a fork and set aside for about 5 minutes for proofing. In the bowl of a stand mixer, measure and sift 1 cup (142 grams) of all-purpose flour.


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When cooled, squeeze out the liquid with a kitchen towel or paper towels. Sauté the garlic in olive oil until fragrant. Add the escarole to a 12-inch skillet (affiliate link) with salt and pepper and sauté for a few minutes. 5. Add the raisins and pine nuts and cook a few minutes more until done.


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Assembling the pizza pie. Use about ⅔ of the dough for the bottom crust. Press it evenly into a greased, 12-inch pizza pan (affiliate link). Combine the cooked escarole and garlic with sliced black olives and little pieces of Romano. Place the vegetable filling onto the dough, leaving some room around the edges.


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Preheat oven to 400 degrees. In a stand mixer combine the wine, oil and salt and mix together. Add in the flour all at once and mix on low speed until the dough forms. If the dough feels a bit sticky add a little more flour. Cut the dough in half.


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Instructions. Pre-heat oven to 180-200 °C (350-400 °F). Wash the escarole thoroughly - separate the leaves and submerge in a bowl of water. The low lying plant often hides soil in its leaves. Shake the escarole dry and leave to drain in a colander.


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directions. Cut bottom off escarole. Then cut in half. Clean escarole in sink of water as many times until water is clean and no dirt. Boil in pot of salted water until tender - approximately 20 minutes. If bitter add 1-2 teaspoons sugar. Drain very well. Squeeze out all excess water with hands or in paper towel or dish towel.


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1 batch pizza dough, either store-bought or homemade. 1 head of escarole, sautéed "aglio e olio style", with olive, capers, anchovies, pine nuts and raisins. Olive oil. Directions. Take half of the pizza dough and lay it out as flat as you can in a well-greased pie plate, making sure to cover the entire bottom and (if you can) the sides as well.


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50 gr pine nuts. Preheat the oven to 180°C static heat. Cut the dough into two and spread it to make 2 bases. In a well-oiled pie dish, place one of the doughs, spread the escarole mixture, and cover with the second dough. Seal well, brush with oil, and bake for about 45 minutes, ensuring the bottom dough is well-cooked.


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Heat a large straight-sided skillet over medium heat until hot. Add the oil, shallots, garlic and pepper flakes, if using, then season with 1/4 teaspoon salt. Stir with a wooden spoon until the.


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Heat 3 tablespoons of the olive oil in large pot over medium-high heat. Add the anchovies, garlic and red pepper flakes and cook until fragrant, about 1 minute. Add the escarole and salt to the.