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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 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 salt and sauté
for about 7 to 8 minutes, or until just tender. Halfway
through cooking, stir in the garlic and red pepper
akes. Remove from the heat and set aside to cool
slightly.
5. While the vegetables are cooking, put the pecorino
into the work bowl, still tted with the chopping
blade, and process to 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 oured surface. With the tips of your 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 farthest from
you, roll the dough into a log (like a jelly roll) to the center of the rectangle. Take 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 through, rotating the pan
halfway through cooking. Remove and allow bread to rest 5 minutes before slicing. Serve
warm.
Nutritional information per serving:
Calories 204 (54% from fat) | carb. 16g | pro. 8g | fat 13g
sat. fat 4g | chol. 36mg | sod. 406mg | calc. 73mg | 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 WATER)
Sweet ricotta complements the slight bitterness
of broccoli rabe in this version.
BROCCOLI RABE BREAD