Tina Nicodemo of La Cantina del Triunfo, discovered this recipe in the appendix of a treasured old cookbook, the 1880 edition of La Cucina Teorico-Practica, published by Neapolitan aristocrat Ippolito Cavalcanti. At the restaurant, Tina makes the pies in individual tart pans, but it's much easier to prepare one large pie. Amazing Seafood Recipes
The recipe can be prepared through Step 5 up to 1 day ahead. Keep the pine nuts at room temperature. Refrigerate the fish, soaking raisins and escarole separately; bring to room temperature before assembling the pie.
Escarole gives an attractive bitterness to this buttery fish pie. To balance the bite of the greens and contrast the richness of the dough, serve a refreshingly dry white from southern Italy, such as Feudi di San Gregorio Greco di Tufo or Casa d'Ambra Biancolella Ischia.