Classic Cookbooks: Baked Escarole Torta

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Serious Eats
Nutrition per serving    (USDA % daily values)
CAL
503
FAT
66%
CHOL
9%
SOD
35%

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Ingredients for 8 servings

2 2/3 cups unbleached flour

1 teaspoon salt

Freshly ground black pepper

1/3 package active dry yeast, dissolved in 1 cup lukewarm water

2 tablespoons lard, softened well at room temperature, or 3 tablespoons extra virgin Olive oil [I used olive oil]

3 pounds fresh escarole

1/3 cup extra virgin olive oil

2 teaspoons chopped garlic

3 tablespoons capers

10 round, black Greek olives, pitted and quartered

7 flat anchovy fillets, chopped into 1/2 inch pieces [I used 3 anchovy filets and still found it to be a bit much, but I am not deeply devoted to anchovies]

3 tablespoons pine nuts

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