New recipes

Bundles of escarole and mozzarella

Bundles of escarole and mozzarella

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Recipe Escarole and mozzarella bundles of of 11-04-2013 [Updated on 15-05-2014]

If you have a roll of puff pastry and you like escarole, try these bundles with escarole and mozzarella, crumbly on the outside, soft on the inside mmm ...; P Tonight the weekly appointment with my family awaits me for our "culinary Thursday", I mix a few ideas in my head for dinner to propose tonight, for sure I will make a savory pie, but I am quite undecided about dessert, I have little time and I have to optimize the times to be able to do everything, 6 hungry mouths are waiting for me, so you I leave and I get busy and in the meantime I wait for inspiration to come, kiss me: *


How to make endive and mozzarella bundles

Clean the escarole by removing the harder outer leaves and cutting the earthy stem, then remove the leaves, put in a bowl and rinse thoroughly under running water

Lift the escaroles still full of water and put them in a pot, cover with a lid and put on the fire.
After a few minutes of cooking, turn the escarole with a fork, and cook until all the leaves have softened.

Drain the escarole and put it in a pan with a clove of garlic, the pitted black olives, the previously desalted capers, salt, pepper and a drizzle of extra virgin olive oil.

Cover with a lid and cook for about ten minutes

Lift the garlic clove and place them in a bowl and let them cool.
Cut the mozzarella into cubes
Roll out the puff pastry on a floured surface and cut it into rectangles of the same size

Place a pile of stewed escarole and a few cubes of mozzarella on half of each rectangle

Close the bundles by sealing the edges well with the tines of a fork
Place the bundles on a baking sheet covered with parchment paper, brush them with a little milk or a beaten egg and bake in a preheated oven at 200 degrees

Cook for 15/20 minutes or until they are puffy and golden. Serve very hot

Fagottini stuffed with escarole

THE Fagottini stuffed with Neapolitan escarole are a delicious finger food made with wholemeal pizza dough, stuffed with what is the classic recipe that characterizes the filling of Esacrole pizza . A simple, delicious and greedy way to appreciate a consolidated tradition of Neapolitan cuisine with a touch of innovation that makes it even more delicious thanks to the small size of the bundles.

The dumplings stuffed with escarole are perfect for brunch, for a dinner with friends, as well as for an aperitif or happy hour with friends. In short, every moment will be the right one to appreciate a great classic revisited like this. The filling is the classic and unmistakable one of escarole salted in a pan and flavored with anchovies, olives and pine nuts, plus mozzarella cubes are added that make these simple calzones even richer and more succulent.

The escarole bundles are made with wholemeal pasta, which makes them even more rustic and homemade, but if you prefer you can also make them with the classic Pizza dough & # 8220white & # 8221. The songs are cooked in the oven, so that they are simple, delicious and light.

Fagottini of endive (or chicory) and mozzarella

If you have a puff pastry roll and you like escarole, try these endive and mozzarella bundles, crumbly on the outside, soft on the inside. Excellent as an appetizer but also as finger food for parties or to take to school or to the office as a snack or light meal.

Ingredients for 6 bundles:

  • 1 roll of puff pastry
  • 100 gr of mozzarella
  • 1/2 head of escarole
  • 1 clove of garlic
  • 40 gr of black olives
  • 1 tablespoon of salted capers
  • Salt and Pepper To Taste.
  • 1 drizzle of extra virgin olive oil

To prepare the endive and mozzarella dumplings,

clean the escarole by removing the harder outer leaves and cutting the earthy stem, then remove the leaves, place in a bowl and rinse thoroughly under running water.

Lift the escaroles still full of water and put them in a pot, cover with a lid and put on the stove. After a few minutes of cooking, turn the escarole with a fork, and cook until all the leaves have softened.

Drain the escarole and put it in a pan with a clove of garlic, the pitted black olives, the previously desalted capers, salt, pepper and a drizzle of extra virgin olive oil. Cover with a lid and cook for about ten minutes.

Lift the garlic clove and put the endive in a bowl and let it cool.

Cut the mozzarella into cubes.

Roll out the puff pastry on a floured surface and cut it into rectangles of the same size.

Place a small pile of stewed escarole and a few cubes of mozzarella on half of each rectangle. Close the bundles by sealing the edges well with the tines of a fork.

Place the bundles on a baking sheet covered with parchment paper, brush them with a little milk or a beaten egg and bake in a preheated oven at 200 degrees.

"Stuffed dumplings"

Today I present to you a quick-quick recipe, these shortcrust pastry dumplings are filled with spinach and mozzarella, they can be prepared in an hour. take note:

Meanwhile, cook the spinach (I used the frozen ones) with a little butter and salt then cut the mozzarella into small pieces, take the pasta from the fridge, roll out a sheet of pastry, cut out some discs and stuff them

seal the edges and place them on a greased baking sheet and brush them with beaten egg. Bake at 200 & # 176 x 15-20 minutes approximately.

With this beautiful recipe I participate in the collection:

Sunday 21 December 2008

Christmas Recipes. Reinforcement Salad

With this recipe I participate in the collection of The Swan Cake Christmas Recipes

Given the time .. I wish you 1 special lullaby.

Zucchini Quiche

To prepare the quiche with escarole and cooked cubes, start washing the escarole under running water 1, then coarsely cut it 2. Clean and slice the leek 3.

In a large pan pour a drizzle of oil, the whole peeled clove of garlic 4 (you can remove it at the end of cooking) also pour the leek 5, let it dry for a few minutes, then add the escarole cut into pieces 6.

Cook for about ten minutes with the lid on 7. Meanwhile, beat the eggs with a whisk 8, then add the milk 9

the grated provolone 10 and mix with a spatula to mix the ingredients 11. Pour half of the cooked cubes into the mixture 12

and the escarole, mixing 13 more salt and pepper to taste. Keep the filling aside for a moment and take the pastry roll: roll it out lightly with a rolling pin 14, then roll it on the rolling pin and unroll it on the 28 cm diameter mold lined with baking paper 15.

Make the pastry adhere to the edges, letting part of it fall outside 16 then gently pour the filling 17 inside and distribute it evenly with the help of a fork 18.

Spread the remaining cubes of cooked 19 on the surface, then fold the edges inwards 20 and cook the quiche in a preheated static oven at 180 & deg for 60 minutes (160 & deg for 50 minutes). Once cooked, take it out of the oven and let it cool down 21, then serve it!


First you need to prepare the dough. Put the yeast and sugar in the warm milk to dissolve them.

Then pour the flour, Parmesan, lard and the milk you prepared earlier into a bowl while continuing to knead with your hands.

While kneading, add the salt. Now transfer the dough to the work surface and continue to work it with your hands by pressing on the dough, bringing it towards you and then moving it away. Cover it with a cloth and let it rise for 1 hour.

In the meantime, desalt the capers by rinsing them under running water, cut the escarole taking the most tender part and rinse and dry it.

Take the dough and divide it into 2 parts. Take the first half and with the help of a rolling pin spread it on a sheet of baking paper or on a lightly floured work surface and transfer it directly with the baking paper into a 26 cm pan.

Place half of the escarole inside and evenly add the capers, pitted olives, raisins, pine nuts, chopped anchovies, pepper to taste and season with a drizzle of oil and salt.

Place the other half of escarole on top. Turn on the oven to 180 ° and roll out the other half of the dough as well.

Escarole and mozzarella bundles - Recipes

Everything that is rustic with escarole .. I gold it. I like the idea of ​​making dumplings out of them and with the addition of cheese .. A kiss and good luck on Sunday :-)

Siii the escarole goes well with many combinations and this is very tasty !! Kisses

When the main ingredient is the puff pastry everything becomes tasty! The filling really inspires me so much. The idea of ​​adding anchovies makes everything tastier! Great!
Have a nice Sunday

Very true, the puff pastry makes everything even more delicious. great kisses

For Christmas I received a beautiful Le Creuset cast iron pot! What a joy! :)
The bundles are beautiful

Siiii Le Creuste pots are a dream !! Kisses

Perfect recipe for the first New Year's aperitif! I will definitely try it!

Hi Imma, I read your comment just now, I was at my mom's home to eat eat eat! For Christmas greetings I'm afraid I'm late but a wish for 2015 is much more important: may serenity be with you !! A hug Imma !!

Very true dear we need a start of the year with a bang so thank you dear and best wishes to you too. Kisses

yummy, I like this version a little different in form but not in substance, eheheheheh
kisses dear and good continuation.

And no the substance is all there my friend !! Kisses

They are really delicious, I like them very much, as always very good Imma!
I wish you happy holidays, a hug

Thanks Michela you are too caraaaa !! I kiss you hard

hahaha .. I understand you perfectly U.U luckily I avoid cooking on New Year's Eve but in Befana I know I'm back at the U.U piece
Exquisite idea and good continuation ^ _ *

Fortunately, this New Year too I have a great help for the Befana, it's up to me as always :-) !!

dear, I cooked the bare minimum instead! and Santa Claus? did it pass by your little ones? Yes of course! I have the escarole pizza in the archive and I like it a lot, but I admit that in these single portions it is even tastier!

Brava I did the sresso too, except for the 3 highlight days of Christmas, the rest was relaxation. Big kisses

I felt a little bit Cinderella too but only for Christmas day, then I lounged great! Delicious and very tasty these bundles, I would make my husband very happy who loves the escarole but even more the taleggio! Have a good evening!

Lazing is useful and as a dear to recover from all the chaos that Christmas brings with it, New Year will certainly be softer !! A big kiss

Hi Imma! :) Come on, I survived the much too much food but now more lunches and dinners await us until January 6th. Help! : D: D These dumplings must be excellent, I like them with escarole! Very good, a big hug and good evening :) & lt3

Honey it's true we expect other celebrations and other lunches but I'm sure that even in this case we will do honor to the table !! A big kiss.

The escarole pizza is also a tradition in my family and if you knew how much I love it !! The idea of ​​making puff pastry bundles enriched with quartirolo makes it even more delicious.
Santa has passed and this year has been sooo generous! I missed the planetary and here it is.
I hug you dear and wish you a peaceful day!

Honey, I am happy that it was a year full of satisfactions and with the planetary mixer you did bingo :-) !! big kisses

Escarole and mozzarella bundles - Recipes

Escarole and legume soup
Doses for 2/4 people
- Ditalini pasta (a nice handful)
- 1 large escarole
- 200 g of various legumes (I used 200 g of Gaudenzio's Melandri moon soup)
- 1 carrot
- 1 garlic
- extra virgin olive oil
- 1 teaspoon of TecAL Brotec (or half a cube for vegetable broth)
- TecAl pepper
- Salt

Pour the legumes in cold water, with the crushed garlic and the peeled and diced carrot.
When it comes to a boil, add the oil, pepper and the broth seasoning.
Cook for about 40 minutes, then add the washed and cut escarole and continue cooking for another 15 minutes.
Switch off and leave to rest for 5 minutes.
Serve hot, accompanied with croutons.

Note: the soup I used contained legumes such as beans (borlotti, cannellini and red), red and green lentils, pearl barley peas.
Note: the doses are indicative because it depends on where you serve your soup, whether in small pieces or in a "bowl".

Ingredients for bundles with green beans and speck

Remove the tips of the green beans and cook them for 10 minutes in boiling water.

Drain and let them cool. Unroll the puff pastry and divide it into 6 squares.

Place a folded slice of speck in the center.

Add the green beans and mozzarella.

Close by joining the two opposite edges and squeezing well.

Bake in a preheated oven at 180 ° for about 15 minutes. Serve both hot and cold!


Remove the crust from the slices of bread, then divide them into nine squares.
Toast them in a non-stick pan for a few minutes.
Cover the bread with the slices of lard cut of the same width and folded a couple of times in order to give lightness to the crouton.
Wash the rosemary and put three needles on each crouton.
With a toothpick, drop three drops of honey next to the rosemary. Cover. Refrigerate for up to 20 minutes before serving.

4 leeks
50 gr of rice
saffron powder and pistils
120 gr of cream,

Sfolgiate the leeks sent to obtain many long and wide folgi. Boil them for a few minutes, drain and spread them out on a towel to dry.
Cut 12 leaves of chard into strips of the same size as the orri and blanch them for 3 minutes in boiling water. Drain and spread them out to dry on a cloth.
Boil the rice in salted water to which you have added a sachet of saffron powder. Drain it, season it with a knob of butter and let it cool.
Place the most visible leaves of the leek on twelve rectangles of aluminum foil greased with butter, arrange the white ones on top, then the chard, finally a thin layer of rice. Roll them up into a roll and put them in the fridge for a couple of hours.
Finely chop the remaining parts of the leeks, let them dry in a little butter and sprinkle them with half a glass of vegetable garden. slate peppery cook for 10 minutes then pass the mixture through a sieve. Incorporate the whipped cream and some saffron pistils.

350 g of Bucatini
300 g of red peppers from Voghera
70 g of yellow peppers
1 onion
1 clove of garlic
2 bunches of basil
salt and pepper

4 bags of squid
200 gr of hake
3 dl of aromatic white wine
an albumen
200 gr of cream
fish stock
60 gr of butter
a shallot
pink pepper

Chop the hake with a spoonful of cream, the egg white and a splash of wine. Add salt, add a few grains of pink pepper, small pieces of chives and divide the mixture into the bags of squid, washed and dried well.
Sew the openings of the bags with sturdy kitchen thread and pierce the bags here and there with the needle. Dip in the boiling fish stock and boil for about 20 minutes. Turn off and let the squid cool in their cooking broth. Chop the shallot and brown it in a knob of butter. Pour the remaining wine and reduce the sauce by half. Add the cream, let it thicken and then add the remaining butter into small pieces. Salt and pepper, add the chives. Serve the sauce with the stuffed bags cut into rings.

2 large cucumbers
150 gr cream cheese
2 tablespoons of pistachios

Cream the cheese with the chopped pistachios together with a few stalks of chives. Add a little parika salt, a splash of worchester and a tablespoon of oil. Distribute the mixture in the half cucumbers hollowed out from the seeds and serve them decorating them with small radishes cut into flowers.

450 gr of prawn tails
1 lettuce heart
1 small pepper
1 red apple
1 stalk of celery
1 lemon
Aurora "sauce

Wash, boil and peel the prawn tails. Place them in a bowl with the sliced ​​celery, the peeled and diced apple and the peeled and sliced ​​pepper. Season everything with the lemon juice and salt.
Wash and dry the lettuce leaves and arrange them in individual bowls on which you will distribute the prawns and garnish with the aurora a sauce flavored with a pinch of horseradish.

80 gr of homemade bread
200 gr of escarole salad
1 slice of cooked ham of 50 gr
40 grams of slices
1 tablespoon of oil
1/2 tablespoon of coarse salt

Cut the base of the head and clean the escarole, removing the withered leaves. Wash the salad thoroughly and cut the leaves into 2 cm wide strips. Bring 1 liter of water to a boil with the coarse salt. Pour the escarole into the pot and cook for 2 minutes. Drain it and squeeze it to remove excess water.
Turn on the oven to 180 degrees. Cut the slice of ham into cubes. Divide the cheese into 1 cm pieces. Heat the oil in a pan and add the escarole. Cook for 3 minutes over medium heat, stirring. Add the ham and cook for another 3 minutes. Turn off, add the cheese and season with salt.
Spread the mixture on the slices of bread. Arrange the croutons in a pan and bake for 4 minutes.
Serve very hot with the melted cheese.

250 g of smoked salmon cut into slices
50 g of butter
250 g of fresh goat cheese
a sprig of chives
a sprig of dill or parsley
a few basil leaves
a lemon
salt and pepper
& # 9632 toasted bread croutons as an accompaniment

1 Work the butter in a bowl with a few drops of lemon, salt and pepper. Mix until you get a soft cream. 2 In another bowl, place the cheese with the coarsely chopped chives, the finely chopped dill and basil, the salt, pepper and the juice of half a lemon. Mix everything evenly. 3 Arrange the salmon slices on the work plate and spread them with a little butter. Put a spoonful of herb cheese in the center of each one and close them well, taking care to form small bundles. 4 Garnish a serving dish with chives and tulip leaves to achieve the effect of a bouquet of flowers. Arrange the salmon bundles on the bed of leaves and sprinkle the top with lemon zest cut in Julienne, alternating with the chopped herbs. You can serve them accompanied by slices of toast.

fresh cream 5 dl
egg 4
grated parmesan 30g
salt 15g
pepper 1g
zucchini 500g
extra virgin olive oil 0,2dl
butter (for greasing the molds) to taste

Wash, peel the courgettes, cut them in 4 lengthwise, remove the seeds and cut them into small pieces. Heat a pan with oil and brown over high heat. Switch the courgettes to the cutter and obtain a puree.
2. Put the cream, eggs, Parmesan, salt, pepper in a bowl and mix well. Add the puree and mix again.
3. Grease the molds and pour the contents. Cook in a bain-marie for 30 minutes at + 160 & # 176C

500 grams of white flour
25 gr of brewer's yeast
6 sage leaves
2 tablespoons of sesame seeds
2 eggs

Dissolve the yeast in a little warm water, mixing a spoonful of flour, prepare a loaf and let it rise covered for two hours. Mix the remaining flour with a tablespoon of sesame seeds, mix it with an egg, the leavened dough and 1 glass of water. Make a loaf and let it rise warm until doubled.
Make 4 mm thick scones from the dough, place them on a baking tray greased with oil, brush them with the other beaten egg, sprinkle them with the sesame seeds and cook them in the oven at 220 degrees for about 12 minutes.
You can accompany them with cold cuts.

1 head of Trevigiana
300 gr of hake fillets
200 gr of liquid pnna
1 glass of dry white wine
2 egg whites
chopped parsley
2 small courgettes
olive oil
salt and pepper