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This Neapolitan Escarole Pie is Perfect for Christmas Eve
Pizza di scarola in a Naples shop window / Photo: Juraj Kamenicky via Shutterstock
Difficulty Level
Medium
Cooking Time
1/2 hour, plus 1 ½ hours passive
Cost
Low
Filled with the flavors of the area — anchovies from Cetara, black olives of Gaeta, raisins, pine nuts and tender escarole — this first course is a classic favorite in Naples.
The dish, with its wonderful umami ingredients, dates to at least the early 19th century. Italians do not traditionally eat meat on Christmas Eve and this rustic pie brings some heft to the holiday table. You’ll notice that in Italian the pie is called “pizza,” a term often used in
