Potato and escarole pie, with Taggiasca olives and provola… a very simple dish to make, which you can serve as a main course or a rich side dish or appetizer. The recipe is very easy, the base of the pie is made with boiled and mashed potatoes, like a classic gateau, while the filling is made with sautéed escarole, olives, and diced cheese. Then just gratinate everything in the oven with a sprinkle of breadcrumbs, and your pie will be ready… give it a try!
Here are other tasty ideas:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Oven, Stove
- Cuisine: Vegetarian
- Seasonality: All Seasons
- Energy 195.46 (Kcal)
- Carbohydrates 27.47 (g) of which sugars 3.08 (g)
- Proteins 7.66 (g)
- Fat 6.22 (g) of which saturated 2.99 (g)of which unsaturated 2.51 (g)
- Fibers 4.49 (g)
- Sodium 312.44 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 lb lbs potatoes
- 9 oz oz escarole
- 1 egg yolk
- 1 tbsp Taggiasca olives
- 1 oz oz provola cheese
- breadcrumbs
- extra virgin olive oil
- butter
- salt
- pepper
Tools
- Baking Dish
- Pan
- Bowl
- Potato Masher
- Microwave-safe Container
Preparation
Clean and wash the escarole, cut it into pieces, and place it in a pan with a drizzle of olive oil and a pinch of salt (1).
Cook it for a few minutes until it softens, add the Taggiasca olives, and turn off the heat.
Wash the potatoes and cook them in the microwave for about 8 minutes, in an appropriate container. Alternatively, boil them in water until tender.
Peel and mash them in a bowl. When they have cooled a bit, add the egg yolk, salt, pepper, and a small piece of butter as desired (2).
Grease a baking dish with oil or butter and sprinkle it with breadcrumbs.
Spread about half of the mashed potatoes on the bottom, smoothing them with a spoon.
Add the escarole cooked in the pan with the olives and the provola, cut into small cubes (3).
Cover the filling with the remaining mashed potatoes, sprinkle with breadcrumbs, and drizzle with a little oil (or with small pats of butter). Rake the surface with a fork (4).
Place the baking dish in a ventilated oven at 375°F and gratinate for about 30 minutes, or until the surface is golden and dry. Adjust the time according to your oven.
The potato and escarole pie is ready, let it rest a few minutes before cutting and serving… enjoy your meal!
Tips and Notes
If you don’t have escarole, you can use chicory, red radicchio, or mixed greens.
You can also make the pie in individual portions instead of one large dish.
FAQ (Questions and Answers)
What can I substitute for provola?
You can omit it or substitute it with other stringy cheeses. However, if you use mozzarella, make sure to dry it well from the excess whey.
If I don’t have a microwave, how can I cook the potatoes?
You can boil them in lightly salted water, steam them, or use a pressure cooker.
