Just yestarday I have made a focaccia filled with "scarola" salad, olives,
anchovies and gruyere. I love this recipe. Here in Italy is very famous
this kind of focaccia, but they use to put inside only olives, anchovies and
scarola. Some people put also bacon or ham.
You make the Pizza dough. You make two disks and over the first you put the
filling.
Look the photo: sorry they are not perfect! Some oil went to the camera
I must clean it
http://tinypic.com/fwn1c8.jpg
http://tinypic.com/fwn1g7.jpg
http://tinypic.com/fwn1hi.jpg

Cheers
Pandora

Pandora wrote:

> Just yestarday I have made a focaccia filled with "scarola" salad,
> olives, anchovies and gruyere. I love this recipe. Here in Italy is
> very famous this kind of focaccia, but they use to put inside only
> olives, anchovies and scarola. Some people put also bacon or ham.
> You make the Pizza dough. You make two disks and over the first you
> put the filling.
> Look the photo: sorry they are not perfect! Some oil went to the
> camera I must clean it
> http://tinypic.com/fwn1c8.jpg
> http://tinypic.com/fwn1g7.jpg
> http://tinypic.com/fwn1hi.jpg
>
> Cheers
> Pandora


That looks yummy. What is scarola, and what's the recipe?

Thanks,

--
Andy
http://tinyurl.com/dzl7h

"Andy" <q> ha scritto nel messaggio
.. .
> Pandora wrote:
>
>> Just yestarday I have made a focaccia filled with "scarola" salad,
>> olives, anchovies and gruyere. I love this recipe. Here in Italy is
>> very famous this kind of focaccia, but they use to put inside only
>> olives, anchovies and scarola. Some people put also bacon or ham.
>> You make the Pizza dough. You make two disks and over the first you
>> put the filling.
>> Look the photo: sorry they are not perfect! Some oil went to the
>> camera I must clean it
>> http://tinypic.com/fwn1c8.jpg
>> http://tinypic.com/fwn1g7.jpg
>> http://tinypic.com/fwn1hi.jpg
>>
>> Cheers
>> Pandora
>
>
> That looks yummy. What is scarola, and what's the recipe?
>
> Thanks,
>
> --
> Andy
> http://tinyurl.com/dzl7h

Scarola is a type of salad. And sorry for this long link, but I don't
remember how to make it short
http://images.google.com/imgres?imgu...%3 D%26sa%3DG
I make pizza dough after lunch ( about at 14 o'clock). When it is rised (2-3
hours) I knead again for a little. Then I put it in the fridge. It leavens
better!!!
About at 19 o'clock I light the oven at 200 °C (Fire over and under; I put
the focaccia in the middle).
While the oven is heating I prepare scarola (I used only one plant). I wash
and cut it like a normal salad. In a frying pan I put some spoons of olive
oil and 6-7 anchovies under oil and 1 minced red onion . When anchovies are
mushed and onion soft, I put the salad and black pepper and I cover, mixing
with a wood spoon from while to while. It will take only some minutes
because salad must be not very soft (I say in the middle between the soft
and the hard). When salad is ready, you cut olives in half and gruyere in
cubes.
I take out the dough from the fridge and I make two thin disk ( keep in mind
that the dough will rise further in the oven so you must make them very
thin, about 1/2 cm). I put the first disk in the oiled baking-pan and I hole
all the surface with a fork till the fork touch the pizza-pan. Over this
disk I put scarola, olives and cheese ( I didn't put salt because there are
anchovies that are salted). Then I cover with the other disk and I hole the
surface with a fork, again. Some oil and salt to finish. put in the oven and
wait about 20-25 minutes.
Cheers
Pandora

On Sun 20 Nov 2005 06:02:52a, Thus Spake Zarathustra, or was it Pandora?

>
> "Andy" <q> ha scritto nel messaggio
> .. .
>> Pandora wrote:
>>
>>> Just yestarday I have made a focaccia filled with "scarola" salad,
>>> olives, anchovies and gruyere. I love this recipe. Here in Italy is
>>> very famous this kind of focaccia, but they use to put inside only
>>> olives, anchovies and scarola. Some people put also bacon or ham.
>>> You make the Pizza dough. You make two disks and over the first you
>>> put the filling.
>>> Look the photo: sorry they are not perfect! Some oil went to the
>>> camera I must clean it http://tinypic.com/fwn1c8.jpg
>>> http://tinypic.com/fwn1g7.jpg http://tinypic.com/fwn1hi.jpg
>>>
>>> Cheers
>>> Pandora
>>
>>
>> That looks yummy. What is scarola, and what's the recipe?
>>
>> Thanks,
>>
>> --
>> Andy
>> http://tinyurl.com/dzl7h
>
> Scarola is a type of salad. And sorry for this long link, but I don't
> remember how to make it short
> http://images.google.com/imgres?imgu...l.it/sementi/i
> mages/invidia%2520scarola%2520bionda%2520a%2520cuore%252 0pieno.JPG&imgref
> url=http://www.biolinesrl.it/sementi/pagine/invidia%2520scarola%2520biond
> a%2520a%2520cuore%2520pieno.htm&h=350&w=210&sz=22& tbnid=yQlNdpMH2qsJ:&tbn
> h=116&tbnw=69&hl=it&start=1&prev=/images%3Fq%3Dscarola%26svnum%3D10%26hl%
> 3Dit%26lr%3D%26sa%3DG I make pizza dough after lunch ( about at 14
> o'clock). When it is rised (2-3 hours) I knead again for a little. Then
> I put it in the fridge. It leavens better!!!
> About at 19 o'clock I light the oven at 200 °C (Fire over and under; I
> put the focaccia in the middle).
> While the oven is heating I prepare scarola (I used only one plant). I
> wash and cut it like a normal salad. In a frying pan I put some spoons
> of olive oil and 6-7 anchovies under oil and 1 minced red onion . When
> anchovies are mushed and onion soft, I put the salad and black pepper
> and I cover, mixing with a wood spoon from while to while. It will take
> only some minutes because salad must be not very soft (I say in the
> middle between the soft and the hard). When salad is ready, you cut
> olives in half and gruyere in cubes.
> I take out the dough from the fridge and I make two thin disk ( keep in
> mind that the dough will rise further in the oven so you must make them
> very thin, about 1/2 cm). I put the first disk in the oiled baking-pan
> and I hole all the surface with a fork till the fork touch the
> pizza-pan. Over this disk I put scarola, olives and cheese ( I didn't
> put salt because there are anchovies that are salted). Then I cover with
> the other disk and I hole the surface with a fork, again. Some oil and
> salt to finish. put in the oven and wait about 20-25 minutes.
> Cheers
> Pandora

That sounds delicious! I wonder if scarola is the same as escarole.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Wayne Boatwright" > ha scritto nel messaggio
...
> On Sun 20 Nov 2005 06:02:52a, Thus Spake Zarathustra, or was it Pandora?
>
>>
>> "Andy" <q> ha scritto nel messaggio
>> .. .
>>> Pandora wrote:
>>>
>>>> Just yestarday I have made a focaccia filled with "scarola" salad,
>>>> olives, anchovies and gruyere. I love this recipe. Here in Italy is
>>>> very famous this kind of focaccia, but they use to put inside only
>>>> olives, anchovies and scarola. Some people put also bacon or ham.
>>>> You make the Pizza dough. You make two disks and over the first you
>>>> put the filling.
>>>> Look the photo: sorry they are not perfect! Some oil went to the
>>>> camera I must clean it http://tinypic.com/fwn1c8.jpg
>>>> http://tinypic.com/fwn1g7.jpg http://tinypic.com/fwn1hi.jpg
>>>>
>>>> Cheers
>>>> Pandora
>>>
>>>
>>> That looks yummy. What is scarola, and what's the recipe?
>>>
>>> Thanks,
>>>
>>> --
>>> Andy
>>> http://tinyurl.com/dzl7h
>>
>> Scarola is a type of salad. And sorry for this long link, but I don't
>> remember how to make it short
>> http://images.google.com/imgres?imgu...l.it/sementi/i
>> mages/invidia%2520scarola%2520bionda%2520a%2520cuore%252 0pieno.JPG&imgref
>> url=http://www.biolinesrl.it/sementi/pagine/invidia%2520scarola%2520biond
>> a%2520a%2520cuore%2520pieno.htm&h=350&w=210&sz=22& tbnid=yQlNdpMH2qsJ:&tbn
>> h=116&tbnw=69&hl=it&start=1&prev=/images%3Fq%3Dscarola%26svnum%3D10%26hl%
>> 3Dit%26lr%3D%26sa%3DG I make pizza dough after lunch ( about at 14
>> o'clock). When it is rised (2-3 hours) I knead again for a little. Then
>> I put it in the fridge. It leavens better!!!
>> About at 19 o'clock I light the oven at 200 °C (Fire over and under; I
>> put the focaccia in the middle).
>> While the oven is heating I prepare scarola (I used only one plant). I
>> wash and cut it like a normal salad. In a frying pan I put some spoons
>> of olive oil and 6-7 anchovies under oil and 1 minced red onion . When
>> anchovies are mushed and onion soft, I put the salad and black pepper
>> and I cover, mixing with a wood spoon from while to while. It will take
>> only some minutes because salad must be not very soft (I say in the
>> middle between the soft and the hard). When salad is ready, you cut
>> olives in half and gruyere in cubes.
>> I take out the dough from the fridge and I make two thin disk ( keep in
>> mind that the dough will rise further in the oven so you must make them
>> very thin, about 1/2 cm). I put the first disk in the oiled baking-pan
>> and I hole all the surface with a fork till the fork touch the
>> pizza-pan. Over this disk I put scarola, olives and cheese ( I didn't
>> put salt because there are anchovies that are salted). Then I cover with
>> the other disk and I hole the surface with a fork, again. Some oil and
>> salt to finish. put in the oven and wait about 20-25 minutes.
>> Cheers
>> Pandora
>
> That sounds delicious! I wonder if scarola is the same as escarole.

yes. it's the same! But it is the french version!
Have you got this kind of salad in Usa?
Cheers
Pand
>
> --
> Wayne Boatwright *¿*
> _____________________________________________
>
> A chicken in every pot is a *LOT* of chicken!

On Sun 20 Nov 2005 06:28:16a, Thus Spake Zarathustra, or was it Pandora?

>
> "Wayne Boatwright" > ha scritto nel messaggio
> ...

>> That sounds delicious! I wonder if scarola is the same as escarole.
>
> yes. it's the same! But it is the french version!
> Have you got this kind of salad in Usa?
> Cheers
> Pand

Yes, it's almost always available in our markets.

Can you post your recipe for the foccacia dough? If you already did, I
missed it.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Pandora" > ha scritto nel messaggio
...
>
> "Wayne Boatwright" > ha scritto nel messaggio
> ...
>> On Sun 20 Nov 2005 06:02:52a, Thus Spake Zarathustra, or was it Pandora?

>>[CUT]

>> That sounds delicious! I wonder if scarola is the same as escarole.
>
> yes. it's the same! But it is the french version!
> Have you got this kind of salad in Usa?
> Cheers
> Pand

I meant that the word you have used is the french term for scarola.
Pandy
>>
>> --
>> Wayne Boatwright *¿*
>> _____________________________________________
>>
>> A chicken in every pot is a *LOT* of chicken!
>
>

On Sun 20 Nov 2005 06:32:11a, Thus Spake Zarathustra, or was it Pandora?

>
> "Pandora" > ha scritto nel messaggio
> ...
>>
>> "Wayne Boatwright" > ha scritto nel messaggio
>> ...
>>> On Sun 20 Nov 2005 06:02:52a, Thus Spake Zarathustra, or was it
Pandora?
>
>>>[CUT]
>
>>> That sounds delicious! I wonder if scarola is the same as escarole.
>>
>> yes. it's the same! But it is the french version!
>> Have you got this kind of salad in Usa?
>> Cheers
>> Pand
>
> I meant that the word you have used is the french term for scarola.
> Pandy

Yes, my dear, you were clear.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Wayne Boatwright" > ha scritto nel messaggio
...
> On Sun 20 Nov 2005 06:28:16a, Thus Spake Zarathustra, or was it Pandora?
>
>>
>> "Wayne Boatwright" > ha scritto nel messaggio
>> ...
>
>>> That sounds delicious! I wonder if scarola is the same as escarole.
>>
>> yes. it's the same! But it is the french version!
>> Have you got this kind of salad in Usa?
>> Cheers
>> Pand
>
> Yes, it's almost always available in our markets.
>
> Can you post your recipe for the foccacia dough? If you already did, I
> missed it.
>
> --
> Wayne Boatwright *¿*

I give you, but since I bought bread machine I make the pizza dough with
this.
BTW one thing it's su I use manitoba flour because pizza come better.
I give you these quantities, but keep in mind that water is always variable.
BTW I think that the quantities are the same if you make by end.
here is:
450 gr of manitoba flours
225 ml of water ( lukewarm water if you haven't bread machine);
1 tsp of salt (put far from yeast if you do by hands)
3 tbs of olive oil
1 package of dry yeast for pizza.
cheers
Pandora

Note: For the pizza(focaccia) I made yesterday, I have used the quantities I
have told over, for a baking pan of 32 cm of diameters.
BTW I would have preferred a thinner focaccia.
If you want thinner make less dough. OK?
Cheers

"Wayne Boatwright" > ha scritto nel messaggio
...
> On Sun 20 Nov 2005 06:32:11a, Thus Spake Zarathustra, or was it Pandora?
>
>>
>> "Pandora" > ha scritto nel messaggio
>> ...
>>>
>>> "Wayne Boatwright" > ha scritto nel messaggio
>>> ...
>>>> On Sun 20 Nov 2005 06:02:52a, Thus Spake Zarathustra, or was it
> Pandora?
>>
>>>>[CUT]
>>
>>>> That sounds delicious! I wonder if scarola is the same as escarole.
>>>
>>> yes. it's the same! But it is the french version!
>>> Have you got this kind of salad in Usa?
>>> Cheers
>>> Pand
>>
>> I meant that the word you have used is the french term for scarola.
>> Pandy
>
> Yes, my dear, you were clear.

Dear? To me?....I 'm mushed DDDDDDDDDDDDDDD
......like a potato DDDDDDDDDDDDDDDDDD
pan
>
> --
> Wayne Boatwright *¿*
> _____________________________________________
>
> A chicken in every pot is a *LOT* of chicken!

Pandora wrote:

>
> "Andy" <q> ha scritto nel messaggio
> .. .
>> Pandora wrote:
>>
>>> Just yestarday I have made a focaccia filled with "scarola" salad,
>>> olives, anchovies and gruyere. I love this recipe. Here in Italy is
>>> very famous this kind of focaccia, but they use to put inside only
>>> olives, anchovies and scarola. Some people put also bacon or ham.
>>> You make the Pizza dough. You make two disks and over the first you
>>> put the filling.
>>> Look the photo: sorry they are not perfect! Some oil went to the
>>> camera I must clean it
>>> http://tinypic.com/fwn1c8.jpg
>>> http://tinypic.com/fwn1g7.jpg
>>> http://tinypic.com/fwn1hi.jpg
>>>
>>> Cheers
>>> Pandora
>>
>>
>> That looks yummy. What is scarola, and what's the recipe?
>>
>> Thanks,
>>
>> --
>> Andy
>> http://tinyurl.com/dzl7h
>
> Scarola is a type of salad. And sorry for this long link, but I don't
> remember how to make it short
> http://images.google.com/imgres?imgu...srl.it/sementi
> /images/invidia%2520scarola%2520bionda%2520a%2520cuore%252 0pieno.JPG&im
> grefurl=http://www.biolinesrl.it/sementi/pagine/invidia%2520scarola%252
> 0bionda%2520a%2520cuore%2520pieno.htm&h=350&w=210& sz=22&tbnid=yQlNdpMH2
> qsJ:&tbnh=116&tbnw=69&hl=it&start=1&prev=/images%3Fq%3Dscarola%26svnum%
> 3D10%26hl%3Dit%26lr%3D%26sa%3DG I make pizza dough after lunch ( about
> at 14 o'clock). When it is rised (2-3 hours) I knead again for a
> little. Then I put it in the fridge. It leavens better!!!
> About at 19 o'clock I light the oven at 200 °C (Fire over and under; I
> put the focaccia in the middle).
> While the oven is heating I prepare scarola (I used only one plant). I
> wash and cut it like a normal salad. In a frying pan I put some
> spoons of olive oil and 6-7 anchovies under oil and 1 minced red onion
> . When anchovies are mushed and onion soft, I put the salad and black
> pepper and I cover, mixing with a wood spoon from while to while. It
> will take only some minutes because salad must be not very soft (I say
> in the middle between the soft and the hard). When salad is ready, you
> cut olives in half and gruyere in cubes.
> I take out the dough from the fridge and I make two thin disk ( keep
> in mind that the dough will rise further in the oven so you must make
> them very thin, about 1/2 cm). I put the first disk in the oiled
> baking-pan and I hole all the surface with a fork till the fork touch
> the pizza-pan. Over this disk I put scarola, olives and cheese ( I
> didn't put salt because there are anchovies that are salted). Then I
> cover with the other disk and I hole the surface with a fork, again.
> Some oil and salt to finish. put in the oven and wait about 20-25
> minutes. Cheers
> Pandora


Pandora,

Thanks for the recipes!

--
Andy
http://tinyurl.com/dzl7h

"Andy" <q> ha scritto nel messaggio
.. .
> Pandora wrote:
>
>>
>> "Andy" <q> ha scritto nel messaggio
>> .. .
>>> Pandora wrote:
>>>
>>>> Just yestarday I have made a focaccia filled with "scarola" salad,
>>>> olives, anchovies and gruyere. I love this recipe. Here in Italy is
>>>> very famous this kind of focaccia, but they use to put inside only
>>>> olives, anchovies and scarola. Some people put also bacon or ham.
>>>> You make the Pizza dough. You make two disks and over the first you
>>>> put the filling.
>>>> Look the photo: sorry they are not perfect! Some oil went to the
>>>> camera I must clean it
>>>> http://tinypic.com/fwn1c8.jpg
>>>> http://tinypic.com/fwn1g7.jpg
>>>> http://tinypic.com/fwn1hi.jpg
>>>>
>>>> Cheers
>>>> Pandora
>>>
>>>
>>> That looks yummy. What is scarola, and what's the recipe?
>>>
>>> Thanks,
>>>
>>> --
>>> Andy
>>> http://tinyurl.com/dzl7h
>>
>> Scarola is a type of salad. And sorry for this long link, but I don't
>> remember how to make it short
>> http://images.google.com/imgres?imgu...srl.it/sementi
>> /images/invidia%2520scarola%2520bionda%2520a%2520cuore%252 0pieno.JPG&im
>> grefurl=http://www.biolinesrl.it/sementi/pagine/invidia%2520scarola%252
>> 0bionda%2520a%2520cuore%2520pieno.htm&h=350&w=210& sz=22&tbnid=yQlNdpMH2
>> qsJ:&tbnh=116&tbnw=69&hl=it&start=1&prev=/images%3Fq%3Dscarola%26svnum%
>> 3D10%26hl%3Dit%26lr%3D%26sa%3DG I make pizza dough after lunch ( about
>> at 14 o'clock). When it is rised (2-3 hours) I knead again for a
>> little. Then I put it in the fridge. It leavens better!!!
>> About at 19 o'clock I light the oven at 200 °C (Fire over and under; I
>> put the focaccia in the middle).
>> While the oven is heating I prepare scarola (I used only one plant). I
>> wash and cut it like a normal salad. In a frying pan I put some
>> spoons of olive oil and 6-7 anchovies under oil and 1 minced red onion
>> . When anchovies are mushed and onion soft, I put the salad and black
>> pepper and I cover, mixing with a wood spoon from while to while. It
>> will take only some minutes because salad must be not very soft (I say
>> in the middle between the soft and the hard). When salad is ready, you
>> cut olives in half and gruyere in cubes.
>> I take out the dough from the fridge and I make two thin disk ( keep
>> in mind that the dough will rise further in the oven so you must make
>> them very thin, about 1/2 cm). I put the first disk in the oiled
>> baking-pan and I hole all the surface with a fork till the fork touch
>> the pizza-pan. Over this disk I put scarola, olives and cheese ( I
>> didn't put salt because there are anchovies that are salted). Then I
>> cover with the other disk and I hole the surface with a fork, again.
>> Some oil and salt to finish. put in the oven and wait about 20-25
>> minutes. Cheers
>> Pandora
>
>
> Pandora,
>
> Thanks for the recipes!

You are welcome...like your omelettes ...DDDDDDDDDDDDDDD
pan
>
> --
> Andy
> http://tinyurl.com/dzl7h

I have forgotten to say that when you make the disks for this kind of
focaccia or pizza filled, you must lay out them with the rolling pin and not
with your hands. In this way you avoid a mega-rising of dough in the oven!
Cheers
Pandora
----------------------------------------------


"Pandora" > ha scritto nel messaggio
...
>
> "Andy" <q> ha scritto nel messaggio
> .. .
>> Pandora wrote:
>>
>>>
>>> "Andy" <q> ha scritto nel messaggio
>>> .. .
>>>> Pandora wrote:
>>>>
>>>>> Just yestarday I have made a focaccia filled with "scarola" salad,
>>>>> olives, anchovies and gruyere. I love this recipe. Here in Italy is
>>>>> very famous this kind of focaccia, but they use to put inside only
>>>>> olives, anchovies and scarola. Some people put also bacon or ham.
>>>>> You make the Pizza dough. You make two disks and over the first you
>>>>> put the filling.
>>>>> Look the photo: sorry they are not perfect! Some oil went to the
>>>>> camera I must clean it
>>>>> http://tinypic.com/fwn1c8.jpg
>>>>> http://tinypic.com/fwn1g7.jpg
>>>>> http://tinypic.com/fwn1hi.jpg
>>>>>
>>>>> Cheers
>>>>> Pandora
>>>>
>>>>
>>>> That looks yummy. What is scarola, and what's the recipe?
>>>>
>>>> Thanks,
>>>>
>>>> --
>>>> Andy
>>>> http://tinyurl.com/dzl7h
>>>
>>> Scarola is a type of salad. And sorry for this long link, but I don't
>>> remember how to make it short
>>> http://images.google.com/imgres?imgu...srl.it/sementi
>>> /images/invidia%2520scarola%2520bionda%2520a%2520cuore%252 0pieno.JPG&im
>>> grefurl=http://www.biolinesrl.it/sementi/pagine/invidia%2520scarola%252
>>> 0bionda%2520a%2520cuore%2520pieno.htm&h=350&w=210& sz=22&tbnid=yQlNdpMH2
>>> qsJ:&tbnh=116&tbnw=69&hl=it&start=1&prev=/images%3Fq%3Dscarola%26svnum%
>>> 3D10%26hl%3Dit%26lr%3D%26sa%3DG I make pizza dough after lunch ( about
>>> at 14 o'clock). When it is rised (2-3 hours) I knead again for a
>>> little. Then I put it in the fridge. It leavens better!!!
>>> About at 19 o'clock I light the oven at 200 °C (Fire over and under; I
>>> put the focaccia in the middle).
>>> While the oven is heating I prepare scarola (I used only one plant). I
>>> wash and cut it like a normal salad. In a frying pan I put some
>>> spoons of olive oil and 6-7 anchovies under oil and 1 minced red onion
>>> . When anchovies are mushed and onion soft, I put the salad and black
>>> pepper and I cover, mixing with a wood spoon from while to while. It
>>> will take only some minutes because salad must be not very soft (I say
>>> in the middle between the soft and the hard). When salad is ready, you
>>> cut olives in half and gruyere in cubes.
>>> I take out the dough from the fridge and I make two thin disk ( keep
>>> in mind that the dough will rise further in the oven so you must make
>>> them very thin, about 1/2 cm). I put the first disk in the oiled
>>> baking-pan and I hole all the surface with a fork till the fork touch
>>> the pizza-pan. Over this disk I put scarola, olives and cheese ( I
>>> didn't put salt because there are anchovies that are salted). Then I
>>> cover with the other disk and I hole the surface with a fork, again.
>>> Some oil and salt to finish. put in the oven and wait about 20-25
>>> minutes. Cheers
>>> Pandora
>>
>>
>> Pandora,
>>
>> Thanks for the recipes!
>
> You are welcome...like your omelettes ...DDDDDDDDDDDDDDD
> pan
>>
>> --
>> Andy
>> http://tinyurl.com/dzl7h
>
>

Andy wrote:
> Pandora wrote:
>
>
>>Just yestarday I have made a focaccia filled with "scarola" salad,

>>Pandora
>
>
>
> That looks yummy. What is scarola, and what's the recipe?
>


I suspect it's escarole.

gloria p

On Sun, 20 Nov 2005 14:32:11 +0100, "Pandora" >
wrote:

>
>"Pandora" > ha scritto nel messaggio
...
>>
>> "Wayne Boatwright" > ha scritto nel messaggio
>> ...
>>> On Sun 20 Nov 2005 06:02:52a, Thus Spake Zarathustra, or was it Pandora?
>
>>>[CUT]
>
>>> That sounds delicious! I wonder if scarola is the same as escarole.
>>
>> yes. it's the same! But it is the french version!
>> Have you got this kind of salad in Usa?
>> Cheers
>> Pand
>
>I meant that the word you have used is the french term for scarola.
>Pandy

Actually, the French word is "scarole", not "escarole".

Nathalie in Switzerland

"Puester" > ha scritto nel messaggio
...
> Andy wrote:
>> Pandora wrote:
>>
>>
>>>Just yestarday I have made a focaccia filled with "scarola" salad,
>
>>>Pandora
>>
>>
>>
>> That looks yummy. What is scarola, and what's the recipe?
>>
>
>
> I suspect it's escarole.
>
> gloria p

yes it is!
Pà

"Nathalie Chiva" > ha scritto nel
messaggio ...
> On Sun, 20 Nov 2005 14:32:11 +0100, "Pandora" >
> wrote:
>
>>
>>"Pandora" > ha scritto nel messaggio
...
>>>
>>> "Wayne Boatwright" > ha scritto nel messaggio
>>> ...
>>>> On Sun 20 Nov 2005 06:02:52a, Thus Spake Zarathustra, or was it
>>>> Pandora?
>>
>>>>[CUT]
>>
>>>> That sounds delicious! I wonder if scarola is the same as escarole.
>>>
>>> yes. it's the same! But it is the french version!
>>> Have you got this kind of salad in Usa?
>>> Cheers
>>> Pand
>>
>>I meant that the word you have used is the french term for scarola.
>>Pandy
>
> Actually, the French word is "scarole", not "escarole".

Oh! pardon! ))
Pan
>
> Nathalie in Switzerland

On Sun 20 Nov 2005 06:55:27a, Thus Spake Zarathustra, or was it Pandora?

>
> "Wayne Boatwright" > ha scritto nel messaggio
> ...
>> On Sun 20 Nov 2005 06:28:16a, Thus Spake Zarathustra, or was it
>> Pandora?
>>
>>>
>>> "Wayne Boatwright" > ha scritto nel messaggio
>>> ...
>>
>>>> That sounds delicious! I wonder if scarola is the same as escarole.
>>>
>>> yes. it's the same! But it is the french version!
>>> Have you got this kind of salad in Usa?
>>> Cheers
>>> Pand
>>
>> Yes, it's almost always available in our markets.
>>
>> Can you post your recipe for the foccacia dough? If you already did, I
>> missed it.
>>
>> --
>> Wayne Boatwright *¿*
>
> I give you, but since I bought bread machine I make the pizza dough with
> this.
> BTW one thing it's su I use manitoba flour because pizza come better.
> I give you these quantities, but keep in mind that water is always
> variable. BTW I think that the quantities are the same if you make by
> end. here is:
> 450 gr of manitoba flours
> 225 ml of water ( lukewarm water if you haven't bread machine);
> 1 tsp of salt (put far from yeast if you do by hands)
> 3 tbs of olive oil
> 1 package of dry yeast for pizza.
> cheers
> Pandora
>
> Note: For the pizza(focaccia) I made yesterday, I have used the
> quantities I have told over, for a baking pan of 32 cm of diameters.
> BTW I would have preferred a thinner focaccia.
> If you want thinner make less dough. OK?
> Cheers

Thank you! Saved and noted, as well as your instructions.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On Sun 20 Nov 2005 06:57:03a, Thus Spake Zarathustra, or was it Pandora?

>
> "Wayne Boatwright" > ha scritto nel messaggio
> ...
>> On Sun 20 Nov 2005 06:32:11a, Thus Spake Zarathustra, or was it Pandora?
>>
>>>
>>> "Pandora" > ha scritto nel messaggio
>>> ...
>>>>
>>>> "Wayne Boatwright" > ha scritto nel messaggio
>>>> ...
>>>>> On Sun 20 Nov 2005 06:02:52a, Thus Spake Zarathustra, or was it
>>>>> Pandora?
>>>
>>>>>[CUT]
>>>
>>>>> That sounds delicious! I wonder if scarola is the same as escarole.
>>>>
>>>> yes. it's the same! But it is the french version!
>>>> Have you got this kind of salad in Usa?
>>>> Cheers
>>>> Pand
>>>
>>> I meant that the word you have used is the french term for scarola.
>>> Pandy
>>
>> Yes, my dear, you were clear.
>
> Dear? To me?....I 'm mushed DDDDDDDDDDDDDDD
> .....like a potato DDDDDDDDDDDDDDDDDD
> pan

LOL!

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On Sun 20 Nov 2005 12:27:03p, Thus Spake Zarathustra, or was it Nathalie
Chiva?

> On Sun, 20 Nov 2005 14:32:11 +0100, "Pandora" >
> wrote:
>
>>
>>"Pandora" > ha scritto nel messaggio
...
>>>
>>> "Wayne Boatwright" > ha scritto nel messaggio
>>> ...
>>>> On Sun 20 Nov 2005 06:02:52a, Thus Spake Zarathustra, or was it
Pandora?
>>
>>>>[CUT]
>>
>>>> That sounds delicious! I wonder if scarola is the same as escarole.
>>>
>>> yes. it's the same! But it is the french version!
>>> Have you got this kind of salad in Usa?
>>> Cheers
>>> Pand
>>
>>I meant that the word you have used is the french term for scarola.
>>Pandy
>
> Actually, the French word is "scarole", not "escarole".
>
> Nathalie in Switzerland

Thank you, Nathalie!

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On Sun 20 Nov 2005 07:23:10a, Thus Spake Zarathustra, or was it Pandora?

> I have forgotten to say that when you make the disks for this kind of
> focaccia or pizza filled, you must lay out them with the rolling pin and
> not with your hands. In this way you avoid a mega-rising of dough in the
> oven! Cheers
> Pandora
> ----------------------------------------------
>
>
> "Pandora" > ha scritto nel messaggio
> ...
>>
>> "Andy" <q> ha scritto nel messaggio
>> .. .
>>> Pandora wrote:
>>>
>>>>
>>>> "Andy" <q> ha scritto nel messaggio
>>>> .. .
>>>>> Pandora wrote:
>>>>>
>>>>>> Just yestarday I have made a focaccia filled with "scarola" salad,
>>>>>> olives, anchovies and gruyere. I love this recipe. Here in Italy
>>>>>> is very famous this kind of focaccia, but they use to put inside
>>>>>> only olives, anchovies and scarola. Some people put also bacon or
>>>>>> ham. You make the Pizza dough. You make two disks and over the
>>>>>> first you put the filling.
>>>>>> Look the photo: sorry they are not perfect! Some oil went to the
>>>>>> camera I must clean it http://tinypic.com/fwn1c8.jpg
>>>>>> http://tinypic.com/fwn1g7.jpg http://tinypic.com/fwn1hi.jpg
>>>>>>
>>>>>> Cheers
>>>>>> Pandora
>>>>>
>>>>>
>>>>> That looks yummy. What is scarola, and what's the recipe?
>>>>>
>>>>> Thanks,
>>>>>
>>>>> --
>>>>> Andy
>>>>> http://tinyurl.com/dzl7h
>>>>
>>>> Scarola is a type of salad. And sorry for this long link, but I don't
>>>> remember how to make it short
>>>> http://images.google.com/imgres?imgu...esrl.it/sement
>>>> i
>>>> /images/invidia%2520scarola%2520bionda%2520a%2520cuore%252 0pieno.JPG&i
>>>> m
>>>> grefurl=http://www.biolinesrl.it/sementi/pagine/invidia%2520scarola%25
>>>> 2
>>>> 0bionda%2520a%2520cuore%2520pieno.htm&h=350&w=210& sz=22&tbnid=yQlNdpMH
>>>> 2
>>>> qsJ:&tbnh=116&tbnw=69&hl=it&start=1&prev=/images%3Fq%3Dscarola%26svnum
>>>> % 3D10%26hl%3Dit%26lr%3D%26sa%3DG I make pizza dough after lunch (
>>>> about at 14 o'clock). When it is rised (2-3 hours) I knead again for
>>>> a little. Then I put it in the fridge. It leavens better!!!
>>>> About at 19 o'clock I light the oven at 200 °C (Fire over and under;
>>>> I put the focaccia in the middle).
>>>> While the oven is heating I prepare scarola (I used only one plant).
>>>> I wash and cut it like a normal salad. In a frying pan I put some
>>>> spoons of olive oil and 6-7 anchovies under oil and 1 minced red
>>>> onion . When anchovies are mushed and onion soft, I put the salad and
>>>> black pepper and I cover, mixing with a wood spoon from while to
>>>> while. It will take only some minutes because salad must be not very
>>>> soft (I say in the middle between the soft and the hard). When salad
>>>> is ready, you cut olives in half and gruyere in cubes.
>>>> I take out the dough from the fridge and I make two thin disk ( keep
>>>> in mind that the dough will rise further in the oven so you must make
>>>> them very thin, about 1/2 cm). I put the first disk in the oiled
>>>> baking-pan and I hole all the surface with a fork till the fork touch
>>>> the pizza-pan. Over this disk I put scarola, olives and cheese ( I
>>>> didn't put salt because there are anchovies that are salted). Then I
>>>> cover with the other disk and I hole the surface with a fork, again.
>>>> Some oil and salt to finish. put in the oven and wait about 20-25
>>>> minutes. Cheers

Thank you! Good point.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Wayne Boatwright" > ha scritto nel messaggio
...
> On Sun 20 Nov 2005 06:55:27a, Thus Spake Zarathustra, or was it Pandora?
>
>>
>> "Wayne Boatwright" > ha scritto nel messaggio
>> ...
>>> On Sun 20 Nov 2005 06:28:16a, Thus Spake Zarathustra, or was it
>>> Pandora?
>>>
>>>>
>>>> "Wayne Boatwright" > ha scritto nel messaggio
>>>> ...
>>>
>>>>> That sounds delicious! I wonder if scarola is the same as escarole.
>>>>
>>>> yes. it's the same! But it is the french version!
>>>> Have you got this kind of salad in Usa?
>>>> Cheers
>>>> Pand
>>>
>>> Yes, it's almost always available in our markets.
>>>
>>> Can you post your recipe for the foccacia dough? If you already did, I
>>> missed it.
>>>
>>> --
>>> Wayne Boatwright *¿*
>>
>> I give you, but since I bought bread machine I make the pizza dough with
>> this.
>> BTW one thing it's su I use manitoba flour because pizza come better.
>> I give you these quantities, but keep in mind that water is always
>> variable. BTW I think that the quantities are the same if you make by
>> end. here is:
>> 450 gr of manitoba flours
>> 225 ml of water ( lukewarm water if you haven't bread machine);
>> 1 tsp of salt (put far from yeast if you do by hands)
>> 3 tbs of olive oil
>> 1 package of dry yeast for pizza.
>> cheers
>> Pandora
>>
>> Note: For the pizza(focaccia) I made yesterday, I have used the
>> quantities I have told over, for a baking pan of 32 cm of diameters.
>> BTW I would have preferred a thinner focaccia.
>> If you want thinner make less dough. OK?
>> Cheers
>
> Thank you! Saved and noted, as well as your instructions.

You are welcome!
pan
>
> --
> Wayne Boatwright *¿*
> _____________________________________________
>
> A chicken in every pot is a *LOT* of chicken!

Pandora wrote:

>
> Scarola is a type of salad.

I think we call it escarole.

serene

"serene" > ha scritto nel messaggio
...
> Pandora wrote:
>
>>
>> Scarola is a type of salad.
>
> I think we call it escarole.
>
> serene

Oh, Thanks! They have told me yet.
Cheers