Carmela Soprano's Pizza Di Scarola - (escarole or romaine or spinach bread)

On January 15 I posted the recipe for Carmela Soprano's Mostaciolli, some very nice chocolate cookies with rum frosting.

Yes, I know that's a long time to go without a Soprano recipe.

I'm sorry.

But, I hope you've enjoyed the other recipes, or at least found them useful.

I mean, there isn't an old Italian recipe that uses up some of the stuff we bought for the holidays.

Stuff like Ritz crackers, which can pass in an apple pie.

Waste not, want not.

Okay... along with the complaints about where are the Soprano recipes, I got a few 

e mails that were a bit friendlier and more useful.

One lady asked that I not bunch together Carmela's and Ma's recipes.  

She prefers the 'one recipe per post' format.

Since she went to the trouble to write to me, I'll try her idea.

Carmela's on Saturday.  Ma's on Monday.

The Being 60 posts will still be on Sunday.

Another woman said she'd like some vegetarian recipes.  

I hope she'll like this week's recipe, even though it calls for anchovies. 

The problem is that I'm using Carmela's Entertaining with The Sopranos.

It's the same problem Julie Powell had when she was using Julia Child's cookbook.

Who eats sweetbreads?

I sometimes substitute if I can't find - or afford - an ingredient.  

But, I mean, a recipe for roast pork would be a bit odd without the pork.

Tony likes his meat.

Carmela had enough problems with him without trying to turn him into a vegetarian.

This week's recipe for Pizza Di Scarola is also in the Holidays chapter, but it's a handy dish for any time of the year.

It calls for escarole, but you can substitute romaine.

My Sicilian Aunts did it that way.

In winter they also used frozen spinach, pre-chopped.

Their Moms did, too.

So, go argue with them.

Carmela said imported black olives.  

Yeah, she would.

This is called a pie, but it's more like a loaf of bread with a filling.

It could be handy for a picnic, too.

Summer will be back.

                        Pizza Di Scarola

Oil a 12-inch pizza pan         

preheat oven to 425º           

bake 40 minutes 

In a small bowl sprinkle

2 1/2 teaspoons yeast

over 

1 1/3 Cups warm water

Let stand 5 minutes, then stir.

----

In a large mixer bowl combine

4 cups flour

1 1/2 teaspoons salt

Add 

2 Table spoons olive oil

the yeast mixture

Mix and knead, adding flour, until a soft dough forms.

I t should be smooth and moist, but not sticky.

Place dough in an oiled bowl.

Turn to cover all sides.

Cover and let rise in a warm place 1 1/2 hours.

=====

THE FILLING:

Place in a large pot 

1/2 Cup water

2 1/2 pounds escarole (or romaine or spinach)

       washed well and trimmed

a pinch of salt if you like salty

Steam gently about 10 minutes.

Drain and let cool.

Wrap the escarole in a paper towel and squeeze out the liquid.

Chop into 1/2 inch pieces.

----

In a dutch oven cook over medium heat about 3 minutes

4 large garlic cloves, finely chopped

pinch of crushed red pepper

in

1/3 cup olive oil

Add

1 2-ounce can anchovy fillets, drained and chopped

Stir unt the anchovies are dissolved.

Stir in

3 Tablespoons capers, drained and chopped

1/2 Cup sliced, pitted black olives

the cooked escarole

Stir until well mixed.

=====

Divide the dough in half.

Roll out half on a lightly floured surface to a 12-inch circle.

Place it on the oiled pan.

Spread the filling over the dough, leaving a 1-inch border.

Roll out the remaining dough to a 12-inch circle and place it on top of the filling.

Press the edges together to seal.

With a small sharp knife make a few slits on top so the steam can escape.

Bake until browned.

Serve immediately or allow to cool.

Would I make the Pizza Di Scarola again?

Sure.

Especially in the summer.

Using romaine.

Another recipe down.  Thirty more to go.