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The escarola's pizza

in SteemCoinPan •  last month 

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Today I would like to share a must of the Neapolitan cuisine: the escarole pizza. Good cooking is like a good book of literature, it must be studied, loved and experimented, after which the greatest pleasure is had with sharing. Unfortunately, in this period sharing is very restrictive and so let's imagine doing it. Too bad he ate three quarters of it ... And that's not good ... How long will it take to dispose of everything? The original recipe calls for it to be prepared with stewed escarole, raisins, pine nuts, extra virgin olive oil, anchovies and a few other ingredients. I used stewed escarole, extra virgin olive oil, white and Gaeta olives, and our smoked provola. You can accompany it all with a nice glass of red wine a *** piedirosso *** of Ischia is for us.
Ingredients
Fresh pizza dough 1 kg
Escarole 800 g
Smoked provola 250 gr.
Olives 100 g
Extra virgin olive oil 1 dl
Salt to taste.
Preparation
Clean the escarole by discarding the outer leaves, wash and scald it in boiling salted water for a few minutes, then drain and squeeze it well, then stew it in a pan with oil and olives. In the meantime, divide the dough into two parts, one larger than the other, and roll out the larger one to cover the bottom and edges of a greased pan. Wet the pizza with the remaining oil, then distribute the escarole and the squeezed raisins, leave to rest for about 15 minutes. Cover the filling with the second disc of pasta and cook the pizza in the oven at 220 ° C for about 30 minutes. Baked and served, I love mystical culinary experiences.

Oggi vorrei condividere un must della cucina partenopea: la Pizza di scarola.
La buona cucina è come un buon libro di letteratura va studiata, amata e sperimentata,dopodiché il piacere maggiore si ha con la condivisione. Purtroppo in questo periodo la condivisione è molto restrittiva e allora immaginiamo di farlo. Peccato che ne abbia mangiato i tre quarti... E non va bene... Quanto ci vorrà a smaltire tutto?
La ricetta originale prevede che si prepari con la scarola stufata, uva passa, pinoli, olio extravergine, acciughe e pochi altri ingredienti. Io ho usato la scarola stufata, olio evo, olive bianche e di Gaeta, e la provola affumicata nostrale. Potete accompagnare il tutto con un bel bicchiere di vino rosso un piedirosso di Ischia fa al nostro caso.

Ingredienti
Impasto fresco per pizza 1 kg
Scarola 800 g
Provola affumicata 250 gr.
Olive 100 g
Olio extravergine d'oliva 1 dl
Sale q.b.
Preparazione

Mondate la scarola scartando le foglie esterne, lavatela e scottatela in acqua bollente salata per pochi minuti, quindi sgocciolatela e strizzatela per bene, dopodiché la stufate in un tegame con olio ed olive. Nel frattempo dividete la pasta in due parti, una maggiore dell'altra, e stendete la più grande a coprire fondo e bordi di una teglia unta.
Bagnate con l'olio rimasto la pizza, poi distribuitevi la scarola e l'uva passa strizzata, lasciando riposare per circa 15 minuti. Ricoprite la farcitura con il secondo disco di pasta e cuocete la pizza nel forno a 220 °C per circa 30 minuti.
Sfornate e servite, adoro le esperienze mistiche culinarie.

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photos and text by @elikast

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