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!
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)