Start from the dough. Place the flour on the worktable, add salt and then olive oil and white wine. Start incorporating all the ingredients and work the dough for 5-6 minutes until well combined. It has to be rustic, you don’t have to work it too much. Place in the fridge at least 30’. 

For the filling stir fry into olive oil the anchovies, chili flakes, olives and garlic. Then add the escarole and cook for 10-15 minutes until soft. In the end, add pine nuts and raisins (rehydrated). Chill the filling down trying to remove as much water as possible. 

Using a rolling pin roll the base of the pie (0,5mm) and place in a baking tray greased with olive oil and semolino. Then all the filling and some grated provola. Close with another layer of crust and add more olive oil, semolino and flaky salt. Bake at 350F for 45min, until golden. 

Wait 10 minutes before unfolding. The best of the best.