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Ingredientes
- 1 bn broccoli rabe stems cleaned
- 2 x garlic cloves - (to 3) chopped
- 1/2 c. extra-virgin extra virgin olive oil
- 1/2 tsp red pepper flakes
- 1 lb Italian sweet or possibly warm sausage in casing
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 c. hot tap water (100 to 115 degrees)
- 1 pkt active dry yeast
- 3 c. all-purpose flour - (to 3 1/2)
- 1/2 tsp salt
Direcciones
- Wash the broccoli rabe well and let strain in a colander. Bring about 2 qts of water to a boil and add in a little salt. Add in the broccoli rabe to the pot and bring back to a boil, and cook for about 2 to 3 min. Strain the broccoli rabe, reserving 1/2 c. of the cooking liquid. Run under cool water to cold down, drain, then coarsely chop the broccoli rabe. Set aside.
- Meanwhile, remove the sausage from it"s casing, and crumble it well with your hands. Saute/fry the sausage meat in a little oil for about 2 to 3 min till no longer pink. Set aside.
- In a Dutch oven or possibly large saute/fry pan, add in the garlic and the extra virgin olive oil and heat over medium flame till garlic is golden brown. Add in the broccoli rabe and toss a little to mix well. Season with salt and pepper, red pepper flakes. Add in the reserved cooking liquid and let simmer on a low flame for about 5 min, stirring often. Add in the cooked sausage meat to this and mix well. Check seasoning. Cold down mix if not using right away.
- Spread the pizza dough with the rabe mix. Bake in a pizza oven or possibly a preheated 400 degree oven till lightly golden brown and the crust is browned, about 20 min. Cut into wedges and serve
- Basic Pizza Dough: Pour the water onto a medium-sized mixing bowl and add in the yeast, stirring with a fork till dissolved. The water should turn a light beige color. Add in 1 c. of flour and the salt. Mix thoroughly with a wooden spoon. Add in the second c. of flour and repeat. The dough should start coming away from the sides of the bowl, forming a soft, sticky mass. Take the last c. of flour and sprinkle over a clean, dry work surface and flour your hands well.
- Take the dough from the bowl and begin to work in the additional flour a little at a time. Use the heel of your hand to knead the dough and push across the work surface, clenching the dough with your fist and twisting it over. Use a dough scraper to help gather any wet dough which sticks to the surface while you are kneading. Also only add in as much flour as it takes to keep the dough from sticking to your hands. When the dough no longer feels sticky, push the heel of your hand down into it and hold it there for 10 seconds. If the dough comes up clean, it"s ready. If it sticks you will have to knead it a bit more.
- Note: If you have a food processor with a dough hook attachment, you can make the dough much faster. Start by adding the yeast and water first and mixing well. Then add in all the flour and salt and mix into a ball. Then rise the dough.
- Lightly oil a 2-qt bowl with vegetable oil, and roll the ball of dough around the bowl to coat it with a thin film of oil, then tightly seal the bowl with plastic wrap. Keep in a hot place, and let the dough rise for 30 to 45 min. When dough doubles in size, remove from bowl and punch it down with your fist to deflate, then knead it again for about a minute. Dough is now ready to stretch into a round, or possibly press into a pizza pan. (Makes 1 ball of dough)
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 4 servings | |
| Calories 588 | |
| Calories from Fat 247 | 42% |
| Total Fat 28.01g | 35% |
| Saturated Fat 3.89g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 296mg | 12% |
| Potassium 163mg | 5% |
| Total Carbs 72.84g | 19% |
| Dietary Fiber 2.9g | 10% |
| Sugars 0.28g | 0% |
| Protein 10.44g | 17% |
