-DOUGH-
3 1/2 c All -purpose flour
1 ts Salt
1/2 ts Baking powder
1 c Warm water
1/4 c Extra virgin olive oil
FILLING
2 lb Broccoli rabe; washed and
-trimmed
; of any tough stems
3 tb Extra virgin olive oil
3 Cloves garlic; peeled and
-sliced
; very thin
1/8 ts Crushed red pepper flakes
Coarse salt to taste
To make the dough, sift the flour, salt, and baking powder together. Make a
well in the center, add the water and oil to it and blend until the dough
is smooth. Knead the dough on a lightly floured surface for 1 minute. Cover
and allow it to sit for at least 30 minutes at room temperature.
Cut the broccoli rabe into 2-inch pieces and blanch in a large pot of
boiling salted water for 4 minutes or until tender. Drain well in a
colander. Place the olive oil in a skillet over medium-high and saute the
garlic until golden. Add the broccoli rabe, red pepper flakes, and salt to
taste. Saute for another 4 to 5 minutes. Remove all ingredients from the
pan and allow to come to room temperature.
Divide the dough into eight equal portions, then roll them out on a lightly
floured surface into 8-inch rounds. Warm a skillet over high heat until a
drop of water evaporates immediately upon hitting the surface. Place the
pieces of dough in the skillet, dry, cooking one side until they become
firm and golden, which should take less than a minute. Flip them over, cook
the other side, then transfer to a plate or cutting board or just fill it
in the pan, fold it over and then remove to a plate to serve hot. While the
piadine are still hot, place the broccoli mixture in the center of them,
fold them over to form half-moon shapes.
Yield: 8 servings
CHEF DU JOUR DAVID RUGGERIO SHOW #DJ9503
Busted and entered for you by: Bill Webster
Yields
8 servings
