Sfincioni with Broccoli, Ricotta and Oven-Dried Tomatoes

Name: Sfincioni with Broccoli, Ricotta and Oven-Dried Tomatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters bread crumbs; 1 basic bread dough recipe; 454 grams broccoli, broken into 1-inch florets, stems sliced 1/4-inch thick; 454 grams fresh ricotta; 4 servings Freshly grated nutmeg; 4 servings Sea salt and freshly ground black pepper; 2 Tbsps virgin olive oil plus 4 tablespoons

Sfincioni with Broccoli, Ricottan and Oven-Dried Tomatoes might be just the main course you are searching for. One serving contains 478 calories, 20g of protein, and 25g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up bread crumbs, basic bread dough recipe, virgin olive oil plus 4 tablespoons, and a few other things to make it today. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert.

Instructions

Preheat oven and baking tile to 450 degrees.

Equipment you will use

Oven

Split dough into 2 pieces, one slightly larger than the other, and roll out into 2 rounds about 12 inches in diameter, again one slightly larger than the other.

Ingredients you will need

Dough

Roll

Place larger sheet on paddle and spread with coarse sea salt.

Ingredients you will need

Coarse Sea Salt

Spread

In a 12-to 14-inch saute pan, heat 2 tablespoons olive oil over medium high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add broccoli and cook until softened and light brown, stirring constantly, about 10 to 12 minutes. Allow to cool and season with several gratings of fresh nutmeg.

Ingredients you will need

Fresh Nutmeg