In my kitchen, casseroles and savory pies are a daily occurrence because I love vegetables of all kinds. If you have young children, this is a “smart” way to provide them with all the essential nutrients for a balanced diet. This gratin casserole is made with escarole, a particular type of salad with added eggs and mixed cheeses. Here’s the complete recipe for the escarole casserole!
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I started a channel of recipes open to everyone and free on WhatsApp with no notifications and no sounds, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Always on the TOPIC of recipes with escarole, here are some other ideas just below:
- Difficulty: Very easy
- Cost: Economical
- 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
- 0.85 cup milk
- 2 tablespoons extra virgin olive oil
- 1 egg
- 1/2 clove garlic
- as needed sandwich bread
- as needed chopped parsley
- as needed nutmeg
- as needed salt
Tools
- Pans
- Baking Trays
Steps
I take a baking dish and, after generously buttering it, cover the bottom with slices of sandwich bread, arranging them well to cover it evenly.
In a pan, I put the oil and sauté the onion, garlic, and parsley chopped.
I add the boiled and knife-chopped escarole and let it cook for about 10 minutes.In a bowl, I mix the two grated cheeses and distribute half of them on the sandwich bread slices in the tray, cover with the escarole and herbs mixture, sprinkle again with the remaining cheeses.
I beat the whole egg with the milk, salt, a grating of nutmeg, and pour it over the prepared dish.
I let it bake in a preheated oven at about 356°F-392°F for about 30 minutes or until a nice golden crust forms.
I remove from the oven, let it cool slightly, and serve.
Enjoy your meal and happy cooking with the escarole pie! Annalisa
