Cuisinart SM-55 - Stand Mixer, Рецепты

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A hearty, satisfying meal for either dinner or lunch.
pizza
rustica
For the dough:
Place the fl our, sugar, and salt in the Cuisinart ™ mixing
bowl. Insert the fl at mixing paddle. Turn to speed 2 for
about 20 seconds to aerate dry ingredients. Add the
butter and continue on speed 2 for 1 minute. Add the
olive oil and mix for 30 seconds on the same speed. The
butter and olive oil should be well incorporated into the
dry ingredients. Add the eggs one at a time. Be sure to
incorporate each egg before adding the next. After
adding the last egg, mix on speed 3 until the dough
comes together as a mass, about 30 to 40 seconds. If the
mixture appears slightly dry, add water one tablespoon
at a time on speed 2 until the mixture resembles a soft
dough. Gather the dough ball and cut in half, forming
each half into a disc shape. Wrap each disc and place in
refrigerator. Refrigerate for at least 1 hour.
For the fi lling:
Place olive oil in a large sauté pan over medium heat.
Add the sausage and sauté until golden brown, breaking
the sausage into pieces. Add the spinach and garlic and
sauté for an additional minute or two, until the spinach is
wilted and the garlic is fragrant. Reserve.
Add the ricotta to the Cuisinart ™ mixing bowl. Insert the
fl at mixing paddle. Mix on speed 2. Add eggs and yolks
one at a time. Stir in remaining ingredients including the
reserved sausage and spinach mixture until all are
incorporated.
Preheat oven to 350°F. Roll one dough disc to a round
about 16 inches. Carefully transfer to a 9-inch springform
pan, trimming the dough so that a 1-inch overhang
remains. Pour the fi lling into prepared pan. Roll out
second dough disc to a round and place over fi lling.
Cut the top dough to match the existing overhang.
Pinch edges together and then crimp to create a
decorative edge. Brush the top well with egg wash.
Bake until golden brown, about 70 to 75 minutes.
Let stand about 15 to 20 minutes. Release the pan sides,
transfer to a cutting board or platter. Cut into pieces
and serve.
Dough/Crust:
4 cups unbleached, all-purpose fl our
½ cup granulated sugar
1 teaspoon kosher salt
¼ cup unsalted butter, at room
temperature, cut into 1-inch pieces
¼ cup extra virgin olive oil
4 large eggs
Filling:
½ tablespoon olive oil
8 ounces Italian sausage, sweet or
hot, casings removed
10 ounces fresh spinach
2 cloves fresh garlic, fi nely chopped
1 15-ounce container ricotta cheese
2 large eggs
3 large egg yolks
16 ounces mozzarella, shredded
3 ounces Parmesan cheese, grated
4 ounces prosciutto, chopped
2 ounces soppressata or hard salami,
chopped
Egg Wash:
1 large egg plus 1 tablespoon of
water beaten together
Makes one 9-inch pie