Cream Filling
1 cup of chopped escarola
2 tablespoons olive oil
1 clove garlic minced
Salt to taste
Farofa
1/2 cup whole wheat pastry flour
2 fillets anchovy
6 green pitted olives
100g light fresh cheese crumbled
Salt and black pepper to taste
Dough
1/2 cup low-fat milk
3/4 cup all-purpose flour
3 eggs
1 tablespoon active dry yeast
1 1/2 cups whole wheat pastry flour
1 teaspoon salt
Cream Filling
1 cup of chopped escarola
2 tablespoons olive oil
1 clove garlic minced
Salt to taste
Farofa
1/2 cup whole wheat pastry flour
2 fillets anchovy
6 green pitted olives
100g light fresh cheese crumbled
Salt and black pepper to taste
Dough
1/2 cup low-fat milk
3/4 cup all-purpose flour
3 eggs
1 tablespoon active dry yeast
1 1/2 cups whole wheat pastry flour
1 teaspoon salt
Cream Filling
Sauté the escarola with olive oil, garlic, and salt. Reserve
Farofa
In a bowl, mix together whole wheat pastry flour, anchovy, olives, and crumbled cheese
Season with salt and black pepper. Reserve
Dough
Preheat oven to 400°F (200°C)
Batter in a blender low-fat milk, egg, and yeast
Transfer to a bowl and add flour and salt
In a greased refrigerator, pour half of the dough
Spread the sautéed escarola and sprinkle with farofa
Cover with the remaining dough and bake until golden.
