Escarole pie
Instructions
Boil the Endive cut into pieces for 8 minutes in boiling salted water, drain and squeeze it.
Saute 2 cloves of garlic in a little oil, then add the capers, the pitted olives, Escarole and cook for 15 minutes.
Roll out the dough into 2 disks with one line a mould, damp cloth.
Deploy the Escarole, anchovies and mozzarella slices.
Cover with the other disk and bake at 180 degrees for 40 minutes.
Ingredients and dosing for 4 persons
- 500 g of puff pastry
- 1000 g of escarole salad
- 30 g of capers
- 20 black olives
- 150 g of mozzarella
- 4 anchovy fillets
- Garlic
- Olive oil
- Salt