Recipe of escarole baskets | Cooking in the Neapolitan style

Escarole baskets recipe

In this appointment of our column, here is the recipe of scarlet baskets: the tradition that is renewed.


Served primarily as an appetizer, these baskets with escarole they will be the perfect start for a king's meal.

There are so many recipes of a new invention that offer us the legendary chefs of new generation in the renowned restaurants and not, and as many are the recipes that refer, in a modern key, to a more traditional cuisine and housewife.

And the recipe for scarlet baskets, in this case referring to the classic preparation of drowned endives in the Neapolitan way, he has with a more chef's touch that will ensure that they can be used for parties and family lunches.

Preparation times for escarole baskets

Ingredients

  • 300 gr pasta fillo
  • 1 head of escarole
  • 100 gr minced pork
  • 1 / 2 white onion
  • 30 gr butter
  • 2 tablespoons of extra virgin olive oil
  • salt and pepper to taste
  • 1 / 2 Falanghina wine glass
  • 30 gr between toasted pine nuts and soaked raisins (optional)

Prepare the filling

Remove the outer leaves from the endive and the cores. Thoroughly rinse the remaining leaves, removing excess soil, and boil the escarole leaves in boiling, slightly salted water. Drain the escarole and let it cool for good.
In a pan brown the finely chopped onion in the butter and, as soon as it is golden brown, add the pork meat making it brown. As soon as the sauce released by the same meat has dried, let it blend with the white wine. Add salt and pepper to taste.

Compose the scarlet baskets

Pour into the pan with the extra virgin olive oil and add, if you like, raisins and pine nuts (the recipes in this case vary according to the tastes of chei prepares the recipe). As soon as the vegetables are well seasoned, enrich it with cooked pork previously.

Unroll the phyllo dough and make some squares, which will be placed on aluminum molds or slightly buttered muffin pans. Compose the waste-end baskets making more layers of pasta and filling with the escarole. Close the sides of the pasta and bake the baskets a 200 ° for about 8-10 minutes. Served as hot.

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Written by Nadia Portuguese
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