| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Breads, Italian | 1 | Loaf |
INGREDIENTS
| 5 | c | Flour |
| 1 | c | Warm water |
| 1 | t | Salt |
| 1 | Dried yeast | |
| 1/4 | c | Oil |
| 2 | Bunch escarole, cooked | |
| 4 | T | Olive oil |
| 3 | Garlic cloves, minced | |
| Salt/pepper | ||
| 1 | T | Capers |
| 2 | T | Pine nuts |
| 4 | T | Raisins |
| 4 | Anchovy fillets | |
| 2 | T | Black olives, chopped |
| 4 | degrees. |
INSTRUCTIONS
Sift flour into large bowl. Mix yeast in warm water until dissolved. make a well in flour, add yeast and salt. Mix and knead for 10 minutes. Pour oil over dough and continue to knead until no longer sticky. Cover dough, let rise until double in bulk. Saute garlic in olive oil lightly. Add chopped escarole, salt, pepper, pine nuts, raisins, anchovies, black olives, and capers. Saute 5 minutes until well blended. Dive dough in half. Shape each piece in a circle 1/4" thick. Place one circle on an oiled baking sheet. Spread escarole filling to 1" of edge. Place second circle over top. Crimp edges to seal. Bake 25 minutes at Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Sep 17, 1998
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