Timbale of crespelle with escarole

03935 CREPES with ESCAROLE TIMBALE INGREDIENTS for 8 PERSONS 450 g of pasta brisèsurgelata, 200 g of flour ' 00 ', 2 eggs, 1 egg yolk, 1/2 l of milk, 1 kg of Escarole, 1/2 cup of olive oil, 60 g butter, 60 g of pickled capers, 100 g of pitted black olives, 50 g anchovy fillets in oil, 50 g raisins, 50 g of pine nuts, 2 cloves garlic, grated 80 g of Parmesan cheese, 3 tablespoons coarse salt, 1 pinch of salt.

For processing: 1 tablespoon of butter, 3 tablespoons of flour.

Pour the flour into a bowl, add the eggs and yolks, stirring with a fork.

Stretch the milk, add salt, add 10 g of melted butter and mix well.

Let stand for 30 minutes at room temperature, stirring with a fork.

Heat a small frying pan on medium flame, grease it with a tablespoon of butter and paid out of the fire, a ladle of batter.

Rotate the pan to distribute evenly, gilds it for a minute, turn the crepe and continue still for a minute.

Do it for the same thing, until the batter, anointing it occasionally with a teaspoon of butter.

Bring to a boil 3 liter of water and add salt with coarse salt.

Remove core and leaves wasted of Escarole, divide the leaves into large pieces, Cook for 5 minutes in boiling water, drain, let cool and strizzatele well with your hands.

Chop coarsely with a knife or with the Crescent.

Drain the capers and anchovies and dry them with kitchen paper.

Peel the garlic cloves, leaving them whole.

Heat the oil in a frying pan with the garlic, add the chopped Escarole, season for 5 minutes, stirring with a wooden spoon, add the capers, olives, raisins and pine nuts and cook for 5 minutes.

Turn off the heat, add the fillets cut into pieces and remove garlic.

Defrost the dough brisèper 2 hours at room temperature.

Grease and flour the Pan, heat the oven to 180° and roll out the pastry on floured surface with a thickness of 3-4 mm.

Line the pan with the dough, the rolling pin on the edge of the Pan, to eliminate the excess dough and stamped on the bottom with the tines of a fork.

Place layered pancake ó in the baking tray, season each layer with the Endive, any bit of butter and abundant grain.

You must fill the Pan up to about 1 cm below the rim.

Spread the remaining Crepes with Endive and piegatele in 4 parts like a fan; put other crepes fans, fixing with the tips toward the Center.

Distributed on the surface some little pieces of butter, sprinkle with the Parmesan, bake the bread pan and bake for 35 minutes.

Let cool for 10 minutes, open the hinged edge of the Pan, lift the timbale with a spatula and place them on a serving dish.

Serve immediately.

If you have prepared the timbale in advance, leave it at room temperature 10 minutes and place back in oven 220° n, having secured with a piece of aluminum foil.