Sfincioni With Broccoli, Ricotta And Oven Dried Tomatoes Recipe

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0 votes | 785 views
Servings: 4

Ingredients

Cost per serving $0.56 view details

Directions

  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.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 212g
Recipe makes 4 servings
Calories 413  
Calories from Fat 292 71%
Total Fat 32.79g 41%
Saturated Fat 10.42g 42%
Trans Fat 0.0g  
Cholesterol 46mg 15%
Sodium 205mg 9%
Potassium 365mg 10%
Total Carbs 15.34g 4%
Dietary Fiber 2.2g 7%
Sugars 1.94g 1%
Protein 15.91g 25%
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