Sfincioni With Broccoli, Ricotta And Oven-Dried Tomatoes
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Sfincioni With Broccoli, Ricotta And Oven-Dried Tomatoes
  Broccoli    Tomatoes  
Last updated 6/12/2012 12:58:39 AM. Recipe ID 21468. Report a problem with this recipe.
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      Title: Sfincioni with broccoli, ricotta and oven-dried tomatoes
 Categories: Molto
      Yield: 4 Servings
 
    1/2    Basic bread dough recipe
           NOTE: Prepare basic bread
           Dough recipe using semolina
           Flour
      2 tb Virgin olive oil plus 4
           Tablespoons
      1 lb Broccoli, broken into 1-inch
           Florets, stems sliced
    1/4    -inch thick
           Freshly grated nutmeg
      1 lb Fresh ricotta
    1/4 c  Bread crumbs
           Sea salt and freshly ground
           Black pepper
 
  (I recommend buying a prepared tile baking stone for all pizza and
  bread working at home. They are available at gourmet shops and
  specialty chef supply stores).
  
  Preheat oven and baking tile to 450 degrees.
  
  Split dough into 2 pieces, one slightly larger than the other, and
  roll out into 2 rounds about 12 inches in diameter, again one
  slightly larger than the other. Place larger sheet on paddle and
  spread with coarse sea salt.
  
  In a 12-to 14-inch sautJ pan, heat 2 tablespoons olive oil over
  medium high heat. Add broccoli and cook until softened and light
  brown, stirring constantly, about 10 to 12 minutes. Allow to cool and
  season with several gratings of fresh nutmeg.
  
  Smear the large sheet with 2 tablespoons extra virgin olive oil and
  sprinkle with half the bread crumbs. Spread ricotta over the sheet and
  smear within 1-inch of the edge. Place broccoli pieces on top of
  ricotta and sprinkle with remaining olive oil and then bread crumbs.
  Place smaller piece of dough on top and roll edges of bottom and top
  together to seal. Brush top with water and then oil and slide onto
  tile in oven and bake 20 to 25 minutes until golden brown. Remove
  from oven and let rest 5 minutes before serving.
  
  Yield: 4 servings
  
  




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Recipe ID 21468 (Apr 03, 2005)

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