In autumn, when the first cool breezes begin to be felt and the scent of wet earth mingles with that of seasonal vegetables, chicory pie emerges as one of the most beloved preparations of the Campanian tradition. This dish represents a perfect fusion of textures and flavors, where the sweetness of the chicory marries the savoriness of the anchovies and capers, creating a balance that captivates with the first bite. The base of the dough, crispy and golden, encloses a filling rich in genuine ingredients, making each slice a warm and satisfying tasting experience. The origins of this dish trace back to peasant traditions, where chicory, a typical winter vegetable, was used to prepare hearty and nutritious dishes. In Campania, chicory pie is often made on special occasions, such as during holidays or for Sunday lunch, when families gather around the table to share culinary delights. Each family has its own variant, with additions of ingredients like olives and pine nuts, which can further enrich the filling. The cooking technique, which involves sautéing the ingredients to enhance their flavors, is essential: the chicory is blanched and then sautéed, allowing excess water to be eliminated and concentrating its taste. This step, along with the choice of a good extra virgin olive oil, is what makes chicory pie such a rich and inviting dish. Served hot or at room temperature, it is perfect to enjoy as an appetizer or main course, accompanied by a good local red wine, for a moment of pure gastronomic joy.
* approximate values per serving
Blanch the washed chicory in salted water and drain it well. In a pan with hot oil, break down the anchovies and sauté the garlic, then remove it. Next, add the chicory, rinsed capers, and pitted olives. Sauté over high heat until the vegetables are completely dry and check for salt. Line a greased pie dish with 2/3 of the dough after rolling it out, fill with the chicory mixture, and cover with a disc made from the remaining dough. Bake at medium heat (180°C) for 30-40 minutes. Serve hot or warm.
One of the tastiest variations of the traditional escarole pizza is the addition of black olives and capers. This combination enriches the dish with intense and unique flavors, making it even more appetizing. To prepare this version, simply follow the basic recipe, but add a generous amount of pitted black olives and capers during the cooking phase of the escarole. The olives, with their strong flavor, pair perfectly with the sweetness of the escarole, creating a balance of flavors that will delight even the most discerning palates. Additionally, the use of capers adds a salty note that further enhances the taste of the pizza. Serving this variant as a main dish or as an appetizer is always a winning choice, perfect for any occasion.
The Neapolitan escarole pizza represents one of the most authentic culinary traditions of Campania. This preparation stands out for the use of fresh, high-quality ingredients typical of Neapolitan cuisine. In the Neapolitan variant, it is common to add cheese, such as ricotta or provolone, to the escarole filling, which gives creaminess and flavor to the dish. The cooking takes place in a wood-fired oven, which imparts a smoky aroma and unparalleled crispiness to the pizza. This dish is perfect for holidays or family lunches, where the aroma of its ingredients spreads throughout the house, creating a festive and convivial atmosphere. Try serving it hot, accompanied by a good local red wine, for a complete and satisfying culinary experience.
For those who wish to enjoy escarole pizza in a lighter version, it can be prepared without anchovies. This light variant preserves the flavors of the escarole and olives, allowing for a reduction in calories without sacrificing taste. Replace the anchovies with a pinch of black pepper and a drizzle of extra virgin olive oil to flavor the filling. Additionally, you can opt for whole wheat or gluten-free dough, making the preparation suitable for those on special diets. This light pizza is ideal for those who want to maintain a healthy diet without giving up the pleasure of a good traditional dish. Serve it as a main course or alongside a fresh salad for a balanced and nutritious meal.
Escarole, the main ingredient in escarole pizza, is a vegetable rich in nutrients and health benefits. It contains vitamins A, C, and K, as well as minerals like calcium and potassium. It is also an excellent source of fiber, which promotes digestion and contributes to a sense of fullness. Thanks to its antioxidant properties, escarole helps combat free radicals, promoting overall health. In terms of calories, a serving of escarole pizza prepared according to the traditional recipe contains about 250-300 calories, depending on the ingredients used and the portions. Opting for lighter variants can further reduce the caloric intake, making this dish a perfect choice for those looking to maintain a balanced diet.
The answer is yes, escarole pizza can be frozen without any problems. To achieve the best results, it is advisable to freeze it before cooking. After assembling the pizza with the escarole filling, wrap it well with plastic wrap and place it in the freezer. When you wish to enjoy it, simply take it out of the freezer and let it thaw in the refrigerator for a few hours, then bake it in the oven as indicated in the recipe. If you prefer to freeze it already cooked, make sure to let it cool completely before placing it in an airtight container. This way, you can enjoy your escarole pizza even after several days, without losing any of its original flavor.
With your consent we use Google Analytics cookies to count visits and see which recipes are read. Without consent we load none. There is no third-party advertising on this site. Cookie policy