In my kitchen, casseroles and savory pies are a daily affair because I love vegetables of any kind, and if you have young children, this is a ‘smart’ way to provide them with all the essential nutrients for a proper diet. This gratin casserole is made with escarole, a particular type of salad with the addition of eggs and mixed cheeses. Here is the complete recipe for the escarole casserole!
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Always on the TOPIC of recipes with escarole, I’ll leave you some more ideas just below:
- Difficulty: Very Easy
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.1 lbs escarole (endive) (boiled, squeezed, and chopped)
- 3.5 oz shallot (or chopped onion)
- 2.8 oz butter
- 1.8 oz Leerdammer (or Gruyere or Emmental)
- 2.1 oz grated Parmesan cheese
- 1 cup milk
- 2 tablespoons extra virgin olive oil
- 1 egg
- 1/2 clove garlic
- as needed bread slices
- as needed chopped parsley
- as needed nutmeg
- as needed salt
Tools
- Pans
- Baking Dishes
Steps
Take a baking dish and, after generously buttering it, cover the bottom with slices of bread arranging them to cover it evenly.
In a saucepan, heat the oil and sauté the onion, garlic, and parsley.
Add the boiled and chopped escarole and let it cook for about 10 minutes.
In a bowl, mix the two grated cheeses and distribute half of it over the slices of bread in the baking dish, cover with the escarole and herb mixture, sprinkle again with the remaining cheeses.
Beat the whole egg with the milk, salt, a grating of nutmeg and pour it all over the prepared dish.
Bake in a preheated oven at about 350°F- 400°F for about 30 minutes or until a nice golden crust is formed.
Remove from oven, let cool slightly and serve.
Enjoy your meal and happy cooking with the escarole pie! Annalisa
