Sfincioni with Broccoli, Ricotta and Oven-Dried Tomatoes
- NOTE: Prepare basic bread dough recipe using semolina flour
- 1/2 basic bread dough recipe
- 2 tablespoons virgin olive oil plus 4 tablespoons
- 1 pound broccoli, broken into 1-inch florets, stems sliced 1/4-inch thick
- Freshly grated nutmeg
- 1 pound fresh ricotta
- 1/4 cup bread crumbs
- Sea salt and freshly ground black pepper
Preheat oven and baking tile to 450 degrees.
Split dough into 2 pieces, 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.
In a 12-to 14-inch saute pan, heat 2 tablespoons olive oil over medium high heat. Add broccoli and cook until softened and light brown, stirring constantly, about 10 to 12 minutes. Allow to cool and season with several gratings of fresh nutmeg.
Smear the large sheet with 2 tablespoons 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 pieces on top of ricotta and sprinkle with remaining 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 minutes until golden brown. Remove from oven and let rest 5 minutes before serving.
Recipe Courtesy of Mario Batali