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Receta Sfincioni With Broccoli, Ricotta And Oven Dried Tomatoes
by Global Cookbook

Sfincioni With Broccoli, Ricotta And Oven Dried Tomatoes
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Ingredientes

  • 1/2 x recipe Basic Bread Dough see * Note
  • 6 Tbsp. Virgin extra virgin olive oil divided
  • 1 lb Broccoli broken 1" florets, stems sliced 1/4" th
  •     Freshly-grated nutmeg
  • 1 lb Fresh ricotta
  • 1/4 c. Bread crumbs
  •     Sea salt
  •     Freshly-grnd black pepper

Direcciones

  1. Preheat oven and baking tile to 450 degrees.
  2. Split dough into 2 pcs, one slightly larger than the other, and roll out into 2 rounds about 12 inches in diameter, again one slightly larger than the other. Place larger sheet on paddle and spread with coarse sea salt.
  3. In a 12- to 14-inch saute/fry pan, heat 2 Tbsp. extra virgin olive oil over medium-high heat. Add in broccoli and cook till softened and light brown, stirring constantly, about 10 to 12 min. Allow to cold and season with several gratings of fresh nutmeg.
  4. Smear the large sheet with 2 Tbsp. extra-virgin extra virgin olive oil and sprinkle with half the bread crumbs. Spread ricotta over the sheet and smear within 1-inch of the edge. Place broccoli pcs on top of ricotta and sprinkle with remaining extra virgin olive oil and then bread crumbs. Place smaller piece of dough on top and roll edges of bottom and top together to seal. Brush top with water and then oil and slide onto tile in oven and bake 20 to 25 min till golden brown-brown. Remove from oven and let rest 5 min before serving.
  5. This recipe yields 4 servings.
  6. Comments: I recommend buying a prepared tile baking stone for all pizza and bread working at home. They are available at gourmet shops and specialty chef supply stores.
  7. NOTES : Joe's note: The only mention of oven-dry tomatoes is in the title on this recipe.