APPETIZERS
26
Makes one 14-inch roll
1. Preheat oven to 400
˚
F with rack in the middle of the
oven. Lightly coat a baking sheet with 1 tablespoon
of the oil and set aside.
2. Heat the remaining oil in a 10-inch 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, drop the garlic thr
ough 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 salt and sauté
for about 7 to 8 minutes, or until just tender. Halfway
through cooking, stir in the garlic and r
ed pepper
fl akes. Remove fr
om the heat and set aside to cool
slightly.
5. While the vegetables are cooking, put the pecorino
into the work bowl, still fi tted with the chopping
blade, and process to fi
nely grate. Put into a
medium mixing bowl with the ricotta, nutmeg,
remaining salt and pepper
. Add to broccoli rabe and
stir to completely combine.
6. Punch down pizza dough on a lightly fl our
ed surface. With the tips of your fi
ngers, gently
press out dough into a 14 x 8 inch r
ectangle, turning and str
etching as needed. Gently lift
dough onto prepar
ed baking sheet and reshape if necessary
. If any tears appear, pinch the
dough back together.
7. Evenly spread the br
occoli-cheese mixture all over the dough in a single layer
, leaving a
1-inch border ar
ound the outside.
8. Brush the border of the dough with the egg wash. Starting with the long end farthest fr
om
you, roll the dough into a log (like a jelly r
oll) to the center of the rectangle. T
ake the long
end closest to you and tightly pull it 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 or until golden brown and cooked thr
ough, rotating the pan
halfway through cooking. Remove and allow br
ead to rest 5 minutes befor
e slicing. Serve
warm.
Nutritional information per serving:
Calories 204 (54% from fat) | carb. 16g | pr
o. 8g | fat 13g
sat. fat 4g | chol. 36mg | sod. 406mg | calc. 73mg | fi ber 2g
1
RECIPE
PIZZA
DOUGH
(
PAGE
39)
2
TABLESPOONS
GRAPESEED
OR
VEGETABLE
OIL
,
DIVIDED
1
BUNCH
BROCCOLI
RABE
(
NO
MORE
THAN
1
POUND
),
TRIMMED
AND
CUT
INTO
2-
INCH
PIECES
¾
TEASPOON
KOSHER
SALT
,
DIVIDED
1
⁄
8
TEASPOON
CRUSHED
RED
PEPPER
FLAKES
2
GARLIC
CLOVES
,
PEELED
½
CUP
WHOLE
MILK
RICOTTA
¼
OUNCE
PECORINO
PINCH
NUTMEG
¼
TEASPOON
FRESHLY
GROUND
BLACK
PEPPER
UNBLEACHED
,
ALL
-
PURPOSE
FLOUR
,
FOR
ROLLING
DOUGH
EGG
WASH
(1
EGG
BEATEN
WITH
1
TEASPOON
WA
TER
)
Sweet ricotta complements the slight bitterness
of broccoli rabe in this version.
BROCCOLI RABE BREAD
Summary of Contents for 7-Cup Elite Collection Food Processor MFP-107 Series
Page 2: ......
Page 60: ...Recipe Booklet ELITE COLLECTION 7 CUP FOOD PROCESSOR...