"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Escarole Pie Recipe

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This recipe for Escarole Pie, by , is from Francesco Mattera Family and Friends Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary Iobbi


10-15 lbs. Of Escarole.
1 Can Of Filet Of Anchovies.
Garlic (Enough to Your Taste ).
10 Green Pitted Olives cut into 1/4's.
3 Large Pizza Dough's. ( From Pizza Store ).
Roasting Pan 17 x 11 1/2 x 2 1/4.

Cut up Escarole and Wash.
You Can Use All Of The Escarole or you can save the center of the Escarole for salad. ( Which I Do.)
Cook Escarole Add some salt ( to taste ).
Cook until Done.
Drain and when its cool Squeeze The Escarole Dry.
Saute Garlic in Olive Oil and the add Escarole and Saute a little Longer.
Add A little Olive Oil to bottom of pan.
Use 1 1/2 Large Pizza Dough and roll out to fit pan and over the sides. Don't make it to thick.
Add Sautéed Escarole and Garlic to dough In pan.
Add Anchovies Filets over the Escarole .
Add cut up olives and some more sliced garlic over Escarole.
Pour whatever oil that Is In can of Anchovies over the Escarole.
Roll out the rest of the dough for the top.
Pinch dough all around to seal Pie.
Cut off extra Extra Dough.
Rub a little Olive Oil over the top of pie.
( spread it around with your fingers.)
Poke some holes on top Of pie.
Heat oven to 350 Degrees.
Bake until golden brown. Approximate. 45 Minutes.
Depends on oven

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 to 20 minutes. cooktime 45 minutes.
Personal Notes:
Personal Notes:
Escarole should be made ahead of time so It has time to cool down.
Can be served hot or cold.
Best when served Warm.




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