This savory potato and escarole pie is very tasty and very simple to make!
The creamy part of the potatoes mashed and seasoned balances the stronger taste of the escarole just blanched and enriched with olives and capers, and the flavor is balanced and decidedly delicious.
Escarole is a typical winter salad that we can prepare in the pan, in the oven, raw and stuffed.
We can make it a rich and healthy dish by adding to the blanched escarole sautéed in the pan with olives and capers a puree of cannellini beans or hummus like this one prepared for this GARDEN OF CRUDITES read → ↓ https://blog.giallozafferano.it/asilannablu/ricetta-giardino-di-crudites-con-hummus/
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients for POTATO AND ESCAROLE PIE RECIPE
- 2.2 lbs potatoes
- 2.5 oz grated Parmesan
- 1 egg
- 2.5 tbsp butter
- 1/2 cup milk
- to taste breadcrumbs
- to taste salt
- to taste pepper
- 1 escarole (curly)
- 10 black olives (10/15)
- 1 tbsp salted capers (desalted)
- 1 clove garlic
- 3 tbsp extra virgin olive oil
- to taste salt (CAUTION WITH SALT!)
Tools for POTATO AND ESCAROLE PIE RECIPE
#ADV
- Cutting Boards
- Knives
- High-sided Pans
FOR THE PREPARATION OF THE POTATO AND ESCAROLE PIE RECIPE
I clean the vegetables and quickly blanch them, putting the escarole leaves in salted boiling water for 3/4 minutes.
Once softened, I drain the vegetables and place them in a pan or wok where a clove of garlic sizzles with extra virgin olive oil.
We taste and, if necessary, add a pinch of fine salt, generally, I use iodized salt.
I also add the black olives and desalted capers by placing them in a strainer under a gentle stream of running water.
I continue cooking for about 20 minutes seasoning this tasty filling for the savory potato and escarole pie well.
In the meantime, I also cook the potatoes by boiling them in salted water, and if you’re in a hurry, use boiling water; otherwise, the tubers should be boiled starting from cold water!
Once cooked, I place them in a bowl and pass them through a potato masher, adding a touch of butter, reserving a little to butter the baking dish, the egg, the milk, the salt, the pepper, and the grated cheese.
I mix and blend the creamy mixture well, which will be the main part of the savory pie recipe with escarole and potatoes.
Then I take an ovenproof dish or a ceramic dish and butter it very well, then sprinkle with breadcrumbs, removing the excess.
I pour about half of the seasoned boiled potato mixture, then cover it with the escarole with capers and olives, and finish with the remaining part of the potato cream.
I sprinkle with breadcrumbs, add a few knobs of butter, and bake the potato and escarole pie in a preheated oven at 350°F (static mode) for about 35 minutes or according to the characteristics of our home oven.
If you want a crispy crust, set the oven to grill mode and let the escarole and potato pie brown for the last few minutes of cooking.
It’s deliciously tasty …
Enjoy your meal!
AnnalisaI also leave you the recipe for the ESCAROLE FRITTERS, a little fried treat now and then!
