Barbara loves this recipe because it reminds her of her seven fish feasts she dined on for Christmas Eve. Her family shared many family stories and memories over the holiday dinner table. Her escarole pie, really a vegetable dish rather than a dessert, was the sixth of her seven-course meal served just before her traditional game of Pokeno – a break before espresso and dessert. Barbara loved (and still does) the salty savory taste of the green olives, and sweet plump raisins combined with the heat from the red pepper flakes in this tasty dish. Growing up in her Italian family escarole was like everyone’s “iceberg lettuce.”
Barbara says this recipe is so delicious you don’t even need a pie crust!
Barbara Baron’s Grandma Rose’s Savory Escarole Pie!
Sweet and Savory Spicy Escarole
Place escarole in skillet with ¼ cup of water over high heat and steam until wilted. Drain vegetable in colander -- press vegetable with spoon to squeeze out excess water while still in colander.
Place warm escarole (so easier to handle) in bowl. Add garlic, anchovies, and olive oil and mix.
Fold in green olives, Pignoli nuts, raisins and red pepper flakes.
The original recipe is under reconstruction. Traditionally it is made on top of the stove and is more time consuming, so here is an alternate solution for busy cooks.
Simply use a ready-made savory pie crust or dough, and follow the package directions.
Spoon the escarole filling into the pan lined with the dough. Cover the top with another layer of dough. Crimp the edges.
Beat an egg in a separate dish. Take a pastry brush and lightly “paint” a thin layer of the egg over the top of the dough.
Bake at 375 degrees F for 40-50 minutes or until golden brown.