Pizzan päällä, joka painaa kiloa pastaa tai syötävää sivuseinäksi, escarole-resepti on yhtä monipuolinen kuin ne tulevat. Ruoanlaitto maustelee makua, mikä tekee siitä vähemmän katkeraa, ja pari sardellia lisätään alussa lisää rikkautta, joka ei ole ollenkaan hämärää. Lucinda Scala Quinn (Wiley): n kirjasta “Lucinda’s Rustic Italian Kitchen”.
På toppen af pizza, kastet med et pund pasta, eller spist som en sideskål, er denne escarole opskrift lige så alsidig som de kommer. Tilberedning af escarolen smager smagen, gør den mindre bitter, og et par ansjoser tilføjes i begyndelsen, tilføjer en rigdom, der slet ikke er fisket. Fra bogen “Lucinda’s Rustic Italian Kitchen” af Lucinda Scala Quinn (Wiley).
This recipe for escarole is very versatile and can be used on top of pizza, mixed with pasta, or eaten as a side dish. Cooking the escarole removes the bitterness and adding anchovies at the beginning adds a richness that is not fishy. The recipe calls for high-quality salted anchovies, chopped black olives, rinsed capers, red pepper flakes, fresh escarole, and grated parmesan cheese. The escarole is cooked in olive oil with the anchovies, olives, capers, and red pepper flakes until tender. The pizza dough is brushed with olive oil and topped with the escarole mixture and parmesan cheese before baking. This recipe is from the book “Lucindas Rustic Italian Kitchen” by Lucinda Scala Quinn.
Diego 27.04.2023 @ 08:12
This recipe for escarole is very versatile and can be used on top of pizza, mixed with pasta, or eaten as a side dish. Cooking the escarole removes the bitterness and adding anchovies at the beginning adds a richness that is not fishy. The recipe calls for high-quality salted anchovies, chopped black olives, rinsed capers, red pepper flakes, fresh escarole, and grated parmesan cheese. The escarole is cooked in olive oil with the anchovies, olives, capers, and red pepper flakes until tender. The pizza dough is brushed with olive oil and topped with the escarole mixture and parmesan cheese before baking. This recipe is from the book “Lucindas Rustic Italian Kitchen” by Lucinda Scala Quinn.
27.04.2023 @ 08:11
This recipe for escarole is very versatile and can be used on top of pizza, mixed with pasta, or eaten as a side dish. Cooking the escarole removes the bitterness and adding anchovies at the beginning adds a richness that is not fishy. The recipe calls for high-quality salted anchovies, chopped black olives, rinsed capers, red pepper flakes, fresh escarole, and grated parmesan cheese. The escarole is cooked in olive oil with the anchovies, olives, capers, and red pepper flakes until tender. The pizza dough is brushed with olive oil and topped with the escarole mixture and parmesan cheese before baking. This recipe is from the book “Lucindas Rustic Italian Kitchen” by Lucinda Scala Quinn.
27.04.2023 @ 08:12
This recipe for escarole is very versatile and can be used on top of pizza, mixed with pasta, or eaten as a side dish. Cooking the escarole removes the bitterness and adding anchovies at the beginning adds a richness that is not fishy. The recipe calls for high-quality salted anchovies, chopped black olives, rinsed capers, red pepper flakes, fresh escarole, and grated parmesan cheese. The escarole is cooked in olive oil with the anchovies, olives, capers, and red pepper flakes until tender. The pizza dough is brushed with olive oil and topped with the escarole mixture and parmesan cheese before baking. This recipe is from the book “Lucindas Rustic Italian Kitchen” by Lucinda Scala Quinn.