Sfinichini
Pasta and Pizza • Italian
Description
Recipe from the book by Jane Smith 'National Pies'.
Ingredients
- Dry yeast 0 oz
- Water 5 fl oz
- Sugar 1 tablespoon
- Wheat Flour 10 oz
- Olive Oil 7 teaspoons
- Broccoli 15 oz
- Garlic 2 cloves
- Chili Flakes a pinch
- Ricotta cheese 5 oz
- Cream 5 teaspoons
- Breadcrumbs 2 spoons
- Parmesan Cheese 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Prepare the dough. Dissolve the yeast in water, add sugar, and mix well. Combine the flour with salt. Mix the flour with the yeast solution, add olive oil, and knead the dough. Knead until smooth using a stand mixer or by hand. The dough will be quite firm. Grease a clean, spacious bowl with olive oil, place the dough inside, cover with a lid, and let it rise for 3 hours. During this time, perform two folds of the dough, at 30 and 90 minutes after the rising begins.
Step 2
Prepare the filling. Bring 3 liters of water to a boil and add salt. Break the broccoli into florets, place them in the boiling water, and blanch for 3–5 minutes after it returns to a boil. Drain in a colander and let dry. Chop the stems and cut the florets into smaller pieces. If using frozen broccoli, there is no need to boil it; simply thaw it in the colander. Peel and slice the garlic thinly. In a saucepan, heat 3–5 tablespoons of olive oil, then add the garlic and chili pepper. Cook over medium heat, stirring, until the garlic is lightly golden. Add the broccoli, season with salt, and cook for 3–5 minutes, stirring frequently to coat the vegetables well with the oil. Let cool.
Step 3
Blend the ricotta with the cream in a blender.
Step 4
Preheat the oven with the stone to 220 °C (428 °F) 30 minutes before placing the pie in.
Step 5
Divide the dough into two equal parts. On a sheet of parchment paper, roll out half of the dough into a round flatbread with a diameter of 25-27 cm. Sprinkle the dough with 1 tablespoon of breadcrumbs, and spread ricotta or Adyghe cheese on top. Add broccoli on the cheese. Sprinkle with grated parmesan, the remaining breadcrumbs, and drizzle with 1 tablespoon of olive oil.
Step 6
Roll out the second half of the dough into a circle the same diameter as the first. Cover the filling, remove any air, and seal the edge by pulling the bottom layer of dough over the top.
Step 7
Brush or spray the surface of the pie with water. Use a wooden paddle or spatula to transfer the pie along with the paper onto the hot stone.
Step 8
Bake for 25 minutes. Transfer the pie to a wire rack and let it cool for about 30 minutes. Cut into wedges and serve.
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