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Ingredients

• 25 g fresh yeast
• 700 ml lukewarm water
• 800 g '00' flour, (or strong flour), plus extra for dusting
• 200 g semolina
• 20 g salt
• 5 tbsp extra virgin olive oil
• 1 tsp freshly ground black pepper

• 1.5 kg escarole (a member of the chicory, family) washed and sliced into small strips
• 150 ml extra virgin olive oil
• 2 cloves garlic, peeled
• 100 g black olives, stones removed
• 50 g pine nuts
• 40 g raisins
• 8 anchovy fillets
• 150 g mozzarella, cut into cubes
• 1-2 large handful mixed leaves, to serve

Description

Gennaro Contaldo Cooks A Gutsy Pie With A Relative Of The Endive; Also Eaten Cold, It’s An Ideal Dish For Sunny Outdoor Snacking

UK TV