{"id":7920,"date":"2020-10-28T14:58:29","date_gmt":"2020-10-28T14:58:29","guid":{"rendered":"https:\/\/lookingfortheperfectfood.eu\/?post_type=ricette&p=7920"},"modified":"2020-10-28T15:05:09","modified_gmt":"2020-10-28T15:05:09","slug":"pizza-scarola-mit-nativem-olivenoel-extra-irpinia-colline-dellufita-dop","status":"publish","type":"ricette","link":"https:\/\/lookingfortheperfectfood.eu\/de\/ricette\/pizza-scarola-mit-nativem-olivenoel-extra-irpinia-colline-dellufita-dop\/","title":{"rendered":"Pizza Scarola mit nativem Oliven\u00f6l extra Irpinia – Colline dell’Ufita DOP"},"content":{"rendered":"

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Zutaten:
\n500 g Bl\u00e4tterteig
\n20 g natives Oliven\u00f6l extra Irpinia – Colline dell’Ufita DOP
\n800 g Endivien
\n1 EL Pinienkerne
\n1 EL Rosinen
\n1 EL Kapern, in Salz eingelegt
\n100 g Anchovis, in Wasser gesp\u00fclt und entsalzt
\n100 g Speiseoliven, wenn m\u00f6glich aus Gaeta<\/p>\n<\/div>

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Zubereitung:
\nAls erstes die Rosinen in einer Sch\u00fcssel mit warmem Wasser einweichen. In der Zwischenzeit die Oliven entsteinen und die Kapern entsalzen.
\nDie Endivien waschen und in kochendem Salzwasser einige Minuten blanchieren. Gut abtropfen und auspressen.
\n4 Essl\u00f6ffel \u00d6l in eine Pfanne gie\u00dfen. Gehackte Anchovis, Oliven, Pinienkerne und Kapern dazugeben und bei geringer Hitze anschwitzen, bis die Anchovis zerfallen. Endivien hinzugeben und weitere 10 Minuten bei niedriger Hitze kochen.
\nDen Teig in zwei Portionen teilen: 1\/3 die eine und 2\/3 die andere. Die gr\u00f6\u00dfere Portion ausrollen und auf ein gefettetes Backblech mit 20 cm Durchmesser legen.
\nDen Teig mit \u00d6l bestreichen und die Endivien und die ausgedr\u00fcckten Rosinen mit den Oliven dar\u00fcber verteilen. Etwa 15 Minuten ruhen lassen.
\nAuch die zweite Teigportion ausrollen und deckelartig \u00fcber die Torte legen. Bei 220\u00b0 f\u00fcr 30 Minuten goldbraun backen. Aus dem Ofen nehmen und hei\u00df servieren.<\/p>\n<\/div>

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