Tuesday, November 8, 2011

Quick & Easy Scarola Pie with olives (Torta rustica veloce con scarola e olive)

Not much time left for cooking and your guests will be there in a moment? This is the recipie for you! A "quick&easy made" version of the Italian Scarola (endive) Pie, also perfect as appetizer. I used black olives and added few cherry tomatoes and anchovies to give more taste, you can skip them if you like or use green olives.

Serving 6-8

2 Packs ready rolled puff pastry
1 Bunch Scarola (Endive)
1 Cup pitted black olives 
1 Garlic clove, finely chopped
2 or 3 Cherry tomatoes, cut in quarters
Red chili (to taste)
3 Tbs Extra Virgin Olive Oil
1 or 2 Anchovies
Salt to taste
1 Egg for glazing

Preheat the oven at 180C°. Cut and Wash the scarola. Bring to a boil a pot of salty water.

Add the scarola in the water and cook for just one or two minutes.

Drain the scarola in a small colander and cut it in pieces with a kitchen scissor.

Pour the oil in a pan add garlic, chili, anchovies, let it fry then add tomatoes olives et scarola, in the given order. Cook for few minutes. Check for salt. Take off from fire. Keep aside and let it cool.

Unroll one puff pastry in a round baking (24cm) pan.

Fill with the scarola mixture.

Cover with the second puff pastry roll and decorate as you like. Make sure to make some holes on the top. Glaze with the beated egg and place in the preheated 180C°oven for about 30 minutes.

Take out from the oven and make it cool. Your scarola pie is ready. Eat warmish. Buon appetito!

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