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38
APPETIZERS
BROCCOLI RABE BREAD
Sweet ricotta complements the slight bitterness of
broccoli rabe in this version.
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 12-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 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 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 fl akes. 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 fi tted with the
chopping blade, and process on High to fi nely 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 fl oured surface.
With the tips of your fi ngers, gently press out dough
into a 14 x 8-inch 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 border
around the outside.
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.
2 TABLESPOONS VEGETABLE OIL,
DIVIDED
2 GARLIC CLOVES
1 BUNCH BROCCOLI RABE (NO MORE
THAN 1 POUND), TRIMMED AND
CUT INTO 2-INCH PIECES
¾ TEASPOON KOSHER SALT, DIVIDED
1
⁄8
TEASPOON RED PEPPER FLAKES
¼ OUNCE PECORINO ROMANO
½ CUP WHOLE MILK RICOTTA
PINCH GROUND NUTMEG
¼ TEASPOON 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 WATER)
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