Pizza with escarole
Ingredients:
Ingredients for 4 servings:
1/2 Kg of bread dough
150 g of olives of Gaeta
5 salted anchovies
4 heads of escarole
a handful of raisins
pickled capers
pine nuts, olive oil and salt.
Directions:
Peel the endive, wash it, put in plenty of salted water to a boil and cook for about 15 minutes. Drain, let cool and squeeze it well in hands. Soak in warm water for a quarter of an hour raisins, wash and bone anchovies and olives pitted cut them into small pieces.
Struffoli
Ingredients:
4 eggs (2 whole and 2 yolks)
500 g flour
2 tablespoons of sugar
2 tablespoons of oil
grating lemon zest
a little of liquor
a pinch of salt
1 liter of oil
250 g honey
white and colored sugared almonds to decorate
Directions:
Struffoli is a fried dough of eggs and flour. Forming a fountain with flour, add all ingredients and work until flour is absorbed.
Reinforcement salad
Ingredients:
1 medium-sized cauliflower
2 pickled peppers
Between 200 gr onions, cucumbers, green beans, carrots and celery pickle
5 or 6 salted anchovies
50 g of olives from Gaeta
50 g green olives
1 ½ dl olive oil
three tablespoons of white vinegar
salt
Cassata
Ingredients:
A sponge cake
1 kg of ricotta
800 grams of sugar
50 grams of dark chocolate
200 grams of candied fruit
maraschino
Directions:
Mix ricotta with the sugar and a bit of maraschino or other white liqueur fragrant and pass it to the mill. In the mid of this cream combine pieces of dark chocolate and candied fruits into small cubes.
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