Escarole- Just Saute or Blanch and Saute?
Batali does the latter but I really don't like blanching- waste of energy, water, nutrients imo. One other recipe just sautes it, ~ 10 minutes . I'm working on an Italian escarole pie w/ garlic, anchovy, capers, currants, pine nuts, in case anyone has a great recipe. I'm a little stumped because the 2 recipes i like- have no eggs or binder! ricotta in batali, no cheese in the other, which is 2-crusted. ( I had conceived of this filling with some parm and a little egg. I def don't want ricotta; it wasn't in the long- ago dish I'm trying to replicate.) Thx for your thoughts on this!