Chef's Recipes

Pizza di scarola

Australian Gourmet Traveller recipe for Pizza di scarola

  • Serves 8
  • 15 mins preparation
  • 45 mins cooking plus resting, cooling
Pizza di scarola
Pizza di scarola

“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.”

Ingredients

  • 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 each plain and self-raising flour (2 cups)
  • 125 ml olive oil (½ cup)
  • 120 gm butter, finely chopped

Method

Main
  • 1
    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).
  • 2
    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.
  • 3
    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.

Notes

This recipe is from the May 2011 issue of .

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