Bored and baking

[arjay]

Stuck at home for awhile,so I’m baking..

This is an old Italian recipe I learned from Angelina,my late mother in law

Make enough dough for a loaf of bread and let it rise to double size

Take a head of escarole and tear it up tossing out the harder white bits

Sauté some fresh garlic in olive oil in your largest pan

Add about 1/3- 1/2 of the escarole for just 2-3 minutes ,remove from the pan and continue with the next batch til it’s all been sautéed

Roll out the dough on a floured surface until it’s nice and thin

Pat the escarole dry with paper towels then spread it and the garlic evenly over the dough. Sprinkle a bunch of black olive slices over the surface. Open a tin of anchovies,break them up and sprinkle evenly over the dough

Roll it up like a newspaper and pinch the ends shut. Let it rise for 45 minutes or so.

At my elevation I bake it at 350° for about 40 minutes depending on how oily the greens are

I’ll add pix when it’s done ( if I don’t forget [emoji6])

Step 1

Ready for the oven (40 minutes and counting [emoji16])

 

[Rustyt1953]

You had me at "anchovies".🍽

 

[two-bit cowboy]

Had not heard of escarole.

Thanks for the intro, although it's doubtful I can get it here.

I'll remind you about the photos!

 

[arjay]

You had me at "anchovies".🍽

The more,the merrier

 

[arjay]

Had not heard of escarole.

Thanks for the intro, although it's doubtful I can get it here.

I'll remind you about the photos!

Ha! Check in produce,it’s a type of lettuce that’s pretty bitter raw

 

[bigwheelzip]

Oh man, my mouth was watering. I saw that title and I immediately imagined my friend's Zwetschgenwahe, or Swiss Plum Pie. She made it from scratch for lunch every other day, all year long, from plums off her tree.

I do an olive and onion bread using cured black olives (wrinkled). Also, a spinach bread. Those little fishies are a non-starter around here.
For us, Escarole is usually made with Cannellini beans.

Enjoy.

 

[arjay]

That looks so good! It’s been years since I’ve had a slice. Those Swiss are fantastic pastry chefs
Angie had another tort that used small bits of ham,salami and your favorite cheese. The escarole tort was definitely an acquired taste for me lol

 

[arjay]

Voila!

 

[rockquarry]

Escarole is just another lettuce, but it's good in a salad. For the bread, and it's just a thought as I do make bread now and then, I'd substitute fresh spinach (sauteed or uncooked) as it has more taste than the escarole. For non-spinach lovers, fresh spinach is not like the nasty canned stuff. Fresh tastes good and this is one green that has more flavor and is crisper in the matured state. Much better and tastier than fresh baby spinach.

 

[wood714]

I baked some fish sticks, chicken nuggets, and fries today!

And I wasn't even bored.

 

[Rustyt1953]

I baked some fish sticks, chicken nuggets, and fries today!

And I wasn't even bored.

Bet they looked great sitting on those brand new counter tops.

 

[Imissedagain]

Ha! Check in produce,it’s a type of lettuce that’s pretty bitter raw

Like my Mother in Law's chicken and disposition.

 

[pharmer]

A vegetarian Stromboli, who’d a thunk it. Joe

 

[arjay]

Mine was a hoot,her daughter on the other hand…

 

[arjay]

A vegetarian Stromboli, who’d a thunk it. Joe

It has feeshes,salty one’s lol

 

[Nevada Ed]

Never good at baking breads but I can do pies & cakes and bananna nut bread.

Hand me any meat and look out....... !

Not bad at sauces and gravies, either as long as I have hvy cream, butter or cream sherry for starters.

 

[BC38]

You had me at "anchovies".🍽

LOL you LOST me at anchovies!

 

[Onomea]

Anchovies forever!

(I think it's the image that bothers people. These nasty l'il fish all crammed in a can and greasy with oil! But, think of them as a spice: In cooking they usually get all crisped and broken up, leaving a savory, salty, distinct taste behind.)

 

[Nevada Ed]

Anchovies forever!

(I think it's the image that bothers people. These nasty l'il fish all crammed in a can and greasy with oil! But, think of them as a spice: In cooking they usually get all crisped and broken up, leaving a savory, salty, distinct taste behind.)

Our trap club had a yearly "Garlic Roast", where you paid a fee and sat at a table that had a large Electric cooking pan in the center of it.
Inside of it was 1/2" of oil, simmering garlic cloves and two cans of anchovies.
A plater of cheeses, wild meats and veg's were passed around for you to add to a skewer and place in the oil to cook.

Party time !!

 

[dave1918a2]

I'm going to be smoking chicken thighs.