5 escarole currants pine nuts Recipes

light red or white wine , such as fiano del avellino, warm water, fresh yeast, honey, salt, extra-virgin olive oil, all-purpose flour, head escarole , about 1 1/4 to 1 1/2 lb, extra-virgin olive oil, garlic, thinly sliced, very small capers , rinsed 3 times in water and drained, salted anchovies, finely minced, gaeta olives, pitted but left whole, dried currants, pine nuts, fresh ricotta, salt and pepper

dried currants, water, escarole , halved lengthwise, cored, cut crosswise into 2-inch-wide strips, extra-virgin olive oil, garlic cloves, thinly sliced, pine nuts, toasted

pine nuts, unsalted butter, salt, coarse, vegetable oil, shallots, finely minced, garlic cloves, minced, black currants, dried, head escarole , cut into chiffonade, dried chili (mild to medium hot )

light red or white wine , such as fiano del avellino, warm water, fresh yeast, honey, salt, extra-virgin olive oil, all-purpose flour, salt, head escarole , about 1/2 lb, cut into 1/4-inch chiffonaded, extra virgin olive oil, garlic, thinly sliced, salt packed anchovies, filleted and rinsed twice, gaeta olives, pitted and left whole, capers , smallest available, rinsed, pine nuts, dried currants, olive oil, for frying