This is a recipe of Christmastime in Naples but we use to taste it all the year.
Prepare the dough with the flour, the brewer's yeast, 4 tablespoons olive oil, 1/2 teaspoon sugar, salt and warm water in the right quantity. Knead the dough and then cover it with a napkin; allow to rest for at least 1 hour or until the dough doubles in size in a warm place, faraway from draughts. Consult this page for more details.
In the meantime clean, wash and cook the endive in boiling salted water. Drain and squeeze it to remove the excess of water. Remove salt from anchovies and capers plunging them into cold water and changing water frequently. Soak the raisins in warm water for about 20-30 minutes. Then squeeze of their soaking water
Put 2 tablespoons olive oil, anchovies and garlic in a pan. Let them fry lightly; remove the garlic cloves and then add the capers, olives, raisins and pine nuts. Keep on cooking on medium heat, stirring now and then, until the cooking juice is well retired. Taste for the salt.
Preheat the oven to 200°C (400°F). Grease a round shallow oven dish, 10 inches in diameter, with the remaining olive oil. Take two third of dough and roll it out on a floured pastry board. Lay the dough on the oven dish, allowing it to flow over the edges. Spoon the endive mixture on the bottom and level the surface. Roll the remaining dough out and use it to cover the pie. Close the edges with your moistened fingers. Prick with a fork the dough and bake for 40-45 minutes or until the surface is golden.

Note

• - We prepare a lighter pie with the same ingredients. The doses are reduced and so you have less calories and fat.

What's the right wine for " Batavian endive pie " ?

Our suggestion is: Fiano di Avellino (white wine from Italy).