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Pizza di scarola

You'll need

1 tbsp olive oil 3-4 curly endive, coarsely chopped 8 anchovy fillets, coarsely chopped 150 gm walnut kernels, coarsely chopped 150 gm dried figs, finely chopped 120 gm raisins, coarsely chopped 120 gm Ligurian olives, squashed and pitted 100 gm pine nuts For brushing: eggwash   Pastry 2 eggs 300 gm (2 cups) each plain and self-raising flour 125 ml (½ cup) olive oil 120 gm butter, finely chopped


  • 01
  • For pastry, mix ingredients in an electric mixer fitted with a dough hook on low-medium speed, gradually adding 250ml cold water until a dough begins to form and leaves the mixing bowl with clean sides. Give the mixture a burst on high speed to work the pastry to a firm but moist consistency (2-3 minutes), wrap in plastic wrap and rest in refrigerator (1 hour).
  • 02
  • Meanwhile, heat olive oil in a large frying pan over high heat, add curly endive and stir occasionally until wilted (1 minute). Add anchovies and cook until they begin to break down (1-2 minutes). Add remaining ingredients, mix well, reduce heat to low and cook, covered, for flavours to infuse (5-10 minutes). Strain through a sieve to remove excess liquid, cool completely.
  • 03
  • Preheat oven to 180C. Halve pastry, roll each piece to 3mm thick. Line an oiled 20cm x 30cm tin with one piece of pastry, fill with endive mixture, top with remaining pastry, trim excess and crimp edges. Bake until golden (20-25 minutes), brush with eggwash and bake for another 5 minutes. Cool to room temperature and serve.
This recipe is from the May 2011 issue of Australian Gourmet Traveller.

“This shortcrust pie is somewhere between sweet and savoury, so it’s good to have as a little afternoon snack. Or you could serve it with a salad of curly endive, or scarola as it’s known in Italy, dressed with olive oil, garlic and lemon for a nice light lunch.”

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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