The Escarole and Anchovies Savory Pie is a typical dish of Neapolitan rustic cuisine, prepared with fresh and crispy escarole, capers, black olives and anchovies.
It is also called “Pizza di Scarole” (escarole pizza), because it’s also prepared using pizza dough (here you can find our recipe).
Escarole Pizza is traditionally is associated with Christmas Eve, but it’s so delicious that nowadays, in most families, it’s prepared throughout the year.
A fragrant shell that hides a filling of steaming escarole, Cetara anchovies and Gaeta olives.
Today’s recipe is the most salty and tasty version, in which the sweetness of escarole combines with the salty anchovies and capers. There is also another version, traditional too, which is prepared by adding raisins and pine nuts to these ingredients.
I love to prepare the Escarole with anchovies Savory Pie because it is a very fast and tasty dish, which can be kept and eaten the next day … when it becomes even better!
A very easy solution to not give up the taste and tradition of recipes that are also cornerstones of Italian cuisine. The simplicity and speed can be focussed with the use of ready-made shortcrust pastry (or if you prefer pizza dough), which does not require the long wait of the rising times and makes this rustic immediately ready to be served on the table.
The escarole savory pie is also considered a street food, so if you go to Naples and you are in the area of ”Via dei Tribunali”, it will not be difficult to find it following the aromas that are released along the streets.
- 1 escarole head (approx 700 g)
- 1 clove of garlic
- 2 salted anchovies
- 5 salted capers
- 4 sp extra virgin olive oil
- 2 sp breadcrumbs
- 10 black olives
- 1 roll of shortcrust pastry
Wash the escarole under cold water with a tip of baking
soda, then drain it without drying competently.
Put a saucepan with high edges on the stove with the oil and the peeled garlic clove. Add the desalted anchovies and fry for 1 minute so that the anchovies dissolve in the oil.
Pour the wet escarole directly into the pot add 1 teaspoon of salt. Cover and cook for 10 minutes, stirring occasionally. Add 2 two fingers of water if you see that the vegetable dries out (but it shouldn't because cooking the escarole naturally releases its water).
Add the olives and capers and mix well to flavor the best. Turn off the stove and let it sit for a few minutes.
In the meantime, roll out the shortcrust pastry in a
roasting pie dish. Pierce the bottom with the tips of the fork and sprinkle with 1 tablespoon of breadcrumbs (it is used to absorb the liquid released by the escarole during cooking and to prevent the pasta from being moist and soft).
Arrange the cooked escaroles in the shortcrust pastry, add some more olives and sprinkle with a spoonful of breadcrumbs.
Bake in a preheated oven at 170 degrees for 20 minutes. For the last 5 minutes of cooking, place the oven in grill mode. In this way the pasta will become brown and more crunchy.
Excellent to serve both hot and cold.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 195Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 8mgSodium: 349mgCarbohydrates: 16gFiber: 2gSugar: 3gProtein: 3g
I hope you’ve loved this recipe as much as I do!
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