Best 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.

ITALIAN FLATBREAD SANDWICH (PIADINA) WITH SAUSAGE AND BROCCOLI RABE

Steps:

• For the dough: Combine the 1 3/4 cups flour with the baking soda and salt in a large bowl. Whisk to eliminate any lumps. Pour in the milk and 1/4 cup of the olive oil and mix until a dough forms. Grease another large bowl with the remaining 1 tablespoon oil. Add the dough, cover with a kitchen towel or plastic wrap, and set aside for 10 minutes.
• Meanwhile, make the filling: Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Move the sausage to one side of the skillet, add the onions and season them with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Remove from the heat and set aside.
• In another large skillet, heat the remaining 2 tablespoons olive oil over high heat. Add the garlic, broccoli rabe and red pepper flakes. Season with salt and pepper. Cook, stirring occasionally, until the rabe turns bright green, 3 to 4 minutes. Remove from the heat and sprinkle with the lemon juice. Set aside.
• Heat a griddle over medium-high heat. Portion the dough into 6 balls. On a lightly floured surface, roll the balls until about 1/4 inch thick. Place 2 rounds onto the hot griddle. Cook until browned on one side and bubbles begin to form, about 1 minute. Flip and cook the other side for 30 seconds. Transfer the flatbread to a baking sheet. Keep the griddle over the heat.
• Place some of the sausage filling and broccoli rabe on one half of each flatbread. Top each with the grated cheese (or 2 slices of cheese) and fold into a half moon. Place the sandwiches back on the griddle and weigh them down with a foil-covered brick or small cast-iron skillet. Cook until the cheese melts, about 1 minute. Repeat with the remaining dough and sandwiches. Remove from the heat, slice in half and serve.

BROCCOLI DI RAPE AND GARLIC SOUP

Steps:

• Prepare garlic broth (can be made ahead and frozen if desired):.
• Cut the garlic cloves in half lengthwise and, if necessary, remove the green germ growing through the center.
• In a medium saucepan, heat the oil over low heat.
• Stir in the garlic cloves and cook, stirring often, until the outside of the garlic is translucent and cloves are soft, about 20 minutes.
• Don't let the garlic brown.
• Pour in 9 cups water.
• Bring to a boil.
• Lower the heat and simmer, uncovered, for 40 minutes.
• The garlic will be very tender.
• To make the soup:.
• In a medium saucepan, combine the garlic broth, salt, and pepper.
• Bring to a boil.
• Stir in the pasta and boil for 6 minutes.
• Add 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.

PASTA WITH BROCCOLI RABE (CIMA DI RAPA)

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.