Piadine Con Broccoli Di Rape Recipes

Steps:

• In a food processor pulse flour, salt, and baking powder until combined. Add water and oil and blend dough until smooth and elastic, about 1 minute. On a lightly floured surface knead dough 1 minute. Form dough into a ball and cover with an inverted bowl. Let dough stand at room temperature at least 20 minutes and up to 1 hour. Dough may be made 1 day ahead and chilled in a sealable plastic bag. Bring dough to room temperature before proceeding.
• Discard hollow stems from broccoli rabe and cut into 2-inch pieces. In a large saucepan of boiling salted water cook broccoli rabe 5 minutes, or until almost tender. Drain broccoli rabe in a colander.
• Thinly slice garlic. In dried pan heat oil over moderately low heat until hot but not smoking and cook garlic, stirring, until golden. Stir in broccoli rabe, red pepper flakes, and coarse salt. Cover pan and cook 5 minutes, or until broccoli rabe is tender. Filling may be used hot or at room temperature.
• Divide dough into 8 pieces. Cover all but 1 piece with inverted bowl. Form remaining piece into a ball and on a lightly floured surface with a lightly floured rolling pin roll out dough into an 8-inch round. Transfer round to a wax paper-lined plate and cover with another sheet of waxed paper. Roll out remaining dough pieces in same manner, layering them between sheets of wax paper.
• Heat a griddle or well-seasoned (not non-stick) skillet over moderately high heat until a drop of water scatters and then evaporates immediately. Cook 1 dough round until it begins to firm up and turns golden, about 30 seconds (if round browns too quickly, reduce heat slightly). Turn round over and cook other side until golden. Wrap round in foil. Cook remaining dough rounds in same manner, wrapping in foil with first round. Piadine may be kept warm, wrapped well in foil, in a 250°F. oven 30 minutes.
• To serve, fold piadine in half and fill with broccoli rabe.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook tortiglioni in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes.
• Meanwhile, heat 1 tablespoon oil in a large saute pan over medium-high heat. Add anchovies and garlic. Saute until slightly brown, 3 to 4 minutes, but do not overcook garlic, as this will make the dish bitter. Add broccoli rabe and stir to coat. Alternately add 1/2 of the bread crumbs and 1/2 of the Pecorino Siciliano cheese, stirring constantly, adding 1/2 tablespoon oil while mixing.
• Drain pasta and fold into the mixture, taking care not to break the pasta. Fold in remaining cheese and bread crumbs gently. Top with remaining oil. Transfer to serving plates and sprinkle with red pepper.

Steps:

• In a medium saucepan, combine the garlic broth, salt, and pepper. Bring to a boil. Stir in the pasta and boil for 6 minutes.
• Stir in the broccoli di rape and return to a boil. Lower the heat and simmer until the broccoli di rape is tender, about 4 minutes. Remove from the heat and stir in the lemon juice to taste. Check the seasoning and add salt and pepper, if necessary.
• Pass grated cheese at the table.

Steps:

• Combine all the ingredients in a food processor and pulse on and off until they form a dough, adding a little more liquid if necessary. Turn the dough out onto a lightly floured counter and knead for 5 to 10 minutes, until smooth and resilient. You can put the dough in a bowl covered with plastic wrap and put it aside for 2 or 3 hours at this point or proceed with the recipe.
• Preheat a cast-iron or nonstick skillet or griddle over medium heat. While the pan is heating, roll out the piadine: separate the dough into 6 or 8 roughly equal little balls, then roll them out as thin as possible and as wide as your pan will accommodate, using additional flour if necessary to keep the dough from sticking to the rolling pin or your work surface.
• Cook the piadine in the dry pan, flipping them once or twice a minute, 3 to 5 minutes in total, until browned and spotted but not burned.
• Cut the piadine into wedges, then put them on a baking rack to cool just for a minute or two-the wedges will steam and soften if you put them directly on a plate. Serve warm and repeat for the remaining dough (or finish the remaining dough and reheat the whole batch on the baking rack in a 200°F oven for a couple minutes).