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https://www.raiplay.it/programmi/esem... - Mauro and Mattia Improta propose a classic of the Neapolitan tradition, the escarole pizza. Ingredients: 750 g flour 00, 450 ml water, 4 g brewer's yeast, 50 g butter, 25 g salt, 2 heads of smooth escarole, 50 g pitted black olives, 12 anchovy fillets, 50 g capers, 50 g pine nuts, 50 g raisins, 1 clove of garlic, 80 ml extra virgin olive oil, salt and pepper Procedure: Let's prepare the dough: dissolve the fresh brewer's yeast in a little water. Add the flour, then slowly add the water, mixing with a spoon. Add the salt, a little more water and, finally, the soft butter in pieces, a little at a time, working until it is absorbed. Once you have a smooth and homogeneous dough, cover and let it rise for 6 hours at room temperature. For the filling, clean the escarole and boil it for 10 minutes in lightly salted water. Drain it, squeeze it and cut it into chunks. In a pan, heat a generous drizzle of oil with a clove of garlic, pine nuts, raisins, capers and pitted olives. Add the escarole in chunks and let it brown and dry. Divide the dough into two parts (one slightly smaller than the other). Roll out the two loaves, so as to obtain two disks. Insert the first disk into a 24 cm diameter cake tin. Spread the sautéed, drained and well-dried escarole on the base, with all the seasoning and the chopped anchovies. Cover with the second disk of dough and seal the edges well. Brush with oil, prick the surface with a fork and bake in a hot, static oven at 190° for 30 minutes. We can also make calzonci, with the same filling, and fry them.