BROCCOLI RABE BREAD
Sweet ricotta complements the slight bitterness of
broccoli rabe in this version.
Makes one 14-inch (35.5 cm) roll
1. Preheat oven to 400°F (200°C) with rack in the middle
of the oven. Lightly coat a baking sheet with
1 tablespoon (15 ml) of the oil and set aside.
2. Heat the remaining oil in a 12-inch (30 cm) sauté pan
over medium heat until shimmering.
3. While the oil is heating, insert the chopping blade
into the work bowl of the food processor. With the
unit running on High, drop the garlic through feed
tube to chop.
4. Add broccoli rabe to the skillet – it will look like a lot,
but will shrink as it cooks. Season with
¼ teaspoon
(1 ml) of the salt and sauté for about 7 to 8 minutes,
or until just tender. Halfway through cooking, stir in
the garlic and red pepper flakes. Remove from the
heat and set aside to cool slightly.
5.
While the broccoli rabe is cooking, put the pecorino
cheese into the work bowl, still fitted with the
chopping blade, and process on High to finely grate.
Put into a medium-size mixing bowl with the ricotta,
nutmeg, remaining salt and pepper. Once the broccoli
rabe has cooked, add it to the other ingredients and
stir to completely combine.
6. Punch down pizza dough on a lightly floured surface.
With the tips of your fingers, gently press out dough
into a 14 x 8-inch (35.5 x 20 cm) rectangle, turning
and stretching as needed. Gently lift dough onto
prepared baking sheet and reshape if necessary. If
any tears appear, pinch the dough back together.
7. Evenly spread the broccoli-cheese mixture all over the
dough in a single layer, leaving a 1-inch (2.5 cm)
border around the outside.
2 TABLESPOONS (30 ML)
VEGETABLE OIL, DIVIDED
2 GARLIC CLOVES
1 BUNCH BROCCOLI RABE [NO
MORE THAN 1 POUND
(454 G), TRIMMED AND CUT
INTO 2-INCH (5 CM) PIECES
¾ TEASPOON (3.75 ML)
KOSHER SALT, DIVIDED
1
⁄8
TEASPOON (0.5 ML) CRUSHED
RED PEPPER FLAKES
¼ OUNCE (7 G) PECORINO
ROMANO
½ CUP (125 ML) WHOLE MILK
RICOTTA
PINCH GROUND NUTMEG
¼ TEASPOON (1 ML) FRESHLY
GROUND BLACK PEPPER
UNBLEACHED, ALL-PURPOSE
FLOUR, FOR ROLLING DOUGH
1 RECIPE PIZZA DOUGH
(PAGE 54)
EGG WASH [1 EGG BEATEN
LIGHTLY WITH 1 TEASPOON
(5 ML) WATER]
8. Brush the border of the dough with the egg wash. Starting with the
long end closest to you, roll the dough like a jelly roll to the center
of the rectangle. Take the long end farthest from you and tightly pull
it back over the dough in the center to cover and complete the roll.
Pinch to seal all along the seam. Fold the ends of the dough in on
each side and pinch to seal. Roll the dough over so it is seam-side
down and arrange in the center of the baking sheet. Brush all over
with egg wash, and with a paring knife cut 3 evenly spaced slits in
the top.
9. Bake for 30 to 35 minutes, rotating the pan halfway through
cooking, or until golden brown and cooked through. Remove and
allow bread to rest 5 minutes before slicing. Serve warm.
TIP: For an ultimate version, combine the flavours of both stuffed
breads (see previous recipe) into one.
Nutritional information per serving: (based on 14 servings)
Calories 204 (54% from fat) • carb. 16g • pro. 8g • fat 13g
• sat. fat 4g • chol. 36mg • sod. 406mg • calc. 73mg • fiber 2g
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