Canascione D'erbe

Wash thoroughly escarole curly and drain it. Transfer it to a saucepan wide with a little oil, cover and leave it gently stew over medium heat until it softens and reduces in volume. When the leaves are tender, turn off the heat and let it drain very well, so the filling won't be watery.

Pour the oil into a shallow pan and add it clove of garlic Mashed. Brown it briefly until it releases its characteristic aroma, without letting it darken; then discard it. Proceed gently to preserve the pure flavor of the seasoning.

Join the shallow pan Add the pitted Gaeta black olives, capers, and previously desalted anchovy fillets. Heat until the ingredients begin to pop slightly and the anchovies dissolve in the oil, forming a fragrant, well-blended sauce.

Add the escarole stewed and well drained with the sauce. Stir for a few minutes. over medium heat, evenly distributing olives, capers and anchovies among the leaves. The mixture It's ready when it appears dry, smooth, and well-flavored; let it cool before using it.

Place the flour in a fountain shape on the work surface. Pour the fresh yeast Mix the flour, salt, and extra virgin olive oil in half a glass of warm water. Knead the dough vigorously until smooth, elastic, and free of lumps.

Gather the dough and let it rest for about 30 minutes. Keep it covered while you wait so the surface doesn't dry out. When finished, the dough should be smoother and easier to roll out, without losing its elasticity.

Roll out the dough until you get a sheet suitable for covering the baking panPlace it in the mold and spread the filling on only one half, leaving the edge free. Fold the unfilled part over the top. the mixture, forming a mezzaluna, then seal the edges.

Prick the surface with a fork and cook the canascione in preheated oven at 180°C (356°F) for about 40 minutes. Check the pastry is cooked through and dry; the surface should not be brushed with egg yolk, nor should it necessarily be golden brown.