Cuisinart Elite Collection MFP-107C Series Instruction Booklet page 20

BROCCOLI RABE BREAD
Sweet ricotta complements the slight bitterness
of broccoli rabe in this version.
makes one 14-inch (35cm) roll
1. Preheat oven to 400˚F (200°C) with rack in the middle
1 recipe pizza dough (page 51)
2 tablespoons (30ml)
grapeseed or vegetable oil,
divided
2. heat the remaining oil in a 10-inch (25cm) sauté pan
1 bunch broccoli rabe [no
more than 1 pound (500g)],
trimmed and cut into 2-inch
3. While the oil is heating, insert the chopping blade into
(5cm) pieces
¾ teaspoon (3.75ml) kosher
salt, divided
4. Add broccoli rabe to the skillet – it will look like a lot
⁄ teaspoon (0.5ml) crushed
1
8
red pepper flakes
2 garlic cloves, peeled
½ cup (125ml) whole milk
ricotta
¼ ounce (7g) pecorino
pinch nutmeg
5. While the vegetables are cooking, put the pecorino
¼ teaspoon (1ml) freshly
ground black pepper
unbleached, all-purpose
flour, for rolling dough
egg wash [1 egg beaten with
1 teaspoon (5ml) water]
6. Punch down pizza dough on a lightly floured surface. With the tips of your fingers, gently
press out dough into a 14 x 8 inch (35.5x10.5cm) rectangle, turning and stretching as
needed. gently lift dough onto prepared baking sheet and reshape if necessary. If any tears
appear, pinch the dough back together.
7. Evenly spread the broccoli-cheese mixture all over the dough in a single layer, leaving a
1-inch (2.5cm) border around the outside.
8. Brush the border of the dough with the egg wash. Starting with the long end farthest from
you, roll the dough into a log (like a jelly roll) to the center of the rectangle. Take the long
end closest to you and tightly pull it over the dough in the center to cover and complete
the roll. Pinch to seal all along the seam. Fold the ends of the dough in on each side and
pinch to seal. Roll the dough over so it is seam side down and arrange in the center of the
baking sheet. Brush all over with egg wash, and with a paring knife cut 3 evenly spaced slits
in the top.
9. Bake for 30 to 35 minutes or until golden brown and cooked through, rotating the pan halfway
through cooking. Remove and allow bread to rest 5 minutes before slicing. Serve warm.
Nutritional information per serving:
Calories 204 (54% from fat) | carb. 16g | pro. 8g | fat 13g
sat. fat 4g | chol. 36mg | sod. 406mg | calc. 73mg | fiber 2g
APPETIZERS
38
of the oven. Lightly coat a baking sheet with 1
tablespoon (15ml) of the oil and set aside.
over medium heat until shimmering.
the work bowl of the food processor. With the unit
running, drop the garlic through feed tube to chop.
but will shrink as it cooks. Season with salt and sauté
for about 7 to 8 minutes, or until just tender. halfway
through cooking, stir in the garlic and red pepper
flakes. Remove from the heat and set aside to cool
slightly.
into the work bowl, still fitted with the chopping blade,
and process to finely grate. Put into a medium mixing
bowl with the ricotta, nutmeg, remaining salt and
pepper. Add to broccoli rabe and stir to completely
combine.
gAZPAChO
This bright and vibrant soup is perfect all summer long.
makes 3½ cups (875ml)
1. Insert the chopping blade into the work bowl of the
1 garlic clove, peeled
1 jalapeño, seeded and cut
into 1-inch (2.5cm) pieces
¼ cup (60ml) fresh Italian
parsley, stems discarded
2 scallions, trimmed and cut
2. Add the remaining ingredients and pulse another
into 1-inch (2.5cm) pieces
¼ large cucumber, cut into
1-inch (2.5cm) pieces
Nutritional information per serving [½ cup (125ml)]:
¼ yellow bell pepper, cut into
1-inch (2.5cm) pieces
Calories 24 (5% from fat)
¼ red bell pepper, cut into
sat. fat 0g
1-inch (2.5cm) pieces
2 medium vine-ripe
tomatoes, cored and cut
into 1-inch (2.5cm) pieces
1 teaspoon (5ml) kosher salt
¼ teaspoon (1ml) freshly
ground black pepper
1 teaspoon (5ml) red wine
vinegar
1 teaspoon (5ml) fresh lime
juice
3 dashes hot sauce
1½ cups (375ml) vegetable
juice, low sodium
food processor. With the machine running, drop the
garlic, jalapeño, and parsley down the feed tube to
chop. Pulse an additional 4 to 5 times if necessary.
Add the scallions, cucumber, bell peppers and toma-
toes, and pulse 7 to 8 times to rough chop.
6 to 7 times to incorporate. Taste and adjust
seasoning as desired. Serve.
| | |
carb. 5g pro. 1g fat 0g
| | |
chol. 0mg sod. 361mg calc. 17mg
SOUPS/SALADS/SIDES
|
fiber 2g
39