ISO Lidia's escarole tielle dough recipe
Had pen in hand when the doorbell rang. I am particulary interested in her dough. It looks supple, pliable and silky - perfect. I happen to have some escarole and swiss chard that is begging for this.
Although I could not find that recipe, there is at least one for a "tiella di scarola" online; if you can manage to decipher the Italian, scroll down about a third of the way on this page to the January 15 entry; the recipe for the crust is first, after which there a variety of fillings including escarole:
The wet components are: 1/4 cup warm water for the yeast, 3/4 cup cool water for the flours, along with 3 T. evoo for the dough, plus extra for the bowl (for rising), and 2 T. evoo to brush on the crust before baking. I was given the book as a gift, and aside from all the recipes, it is also a travelogue. I haven't made anything from the book yet, but have loved the all the episodes shown on pbs.
Lidia's Tiella with Escarole, Olives and Capers Recipe
Submitted by gugspin
Makes 8 servings
Tiella ripiena di scarola, olive,e capperi,
Ingredients 1 1/2 cups flour
1 1/2 cups semolina flour
1 tsp sea salt
2 tsp yeast
1 1/2 tsp sugar
2 tblsp olive oil
1 cup water
2 pounds escarole
2 tblsp olive oil
1 1/2 tblsp chopped garlic
1/3 cup capers
1/3 cup kalamata olives, pitted
1/2 tsp sea salt
1/2 tsp red pepper flakes
chop escarole, cook garlic in oil, pile in escarole, mix well.
Scatter capers and olives, toss season add 1/2 cup wqater to pan and cover tightly. Steam ~ 5 minutes, uncover and cook till liquid evaporates, ~ 20 minutes.
Cool and Put in pie dough.
Coat top of crust with oil, bake at 375 for 45 minutes.
Cool one hour.
Read more: http://caloriecount.about.com/lidias-...