Sfincion With Broccoli, Ricotta And Oven-dried Tomatoes

Whereas modern “tongues” is a learned behavior consisting of unintelligible stammering and nonsense syllables, the New Testament gift involved the supernatural ability to speak precisely in a foreign language the speaker had never learned. Though charismatics may hijack biblical terminology to describe their practice, the fact remains that such fabricated behavior has no relation to the biblical gift.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
		Import, New, Text	1	Servings

INGREDIENTS

1/2		Basic bread dough recipe
2	T	Virgin olive oil, plus 4 T
1	lb	Broccoli, broken in 1"
		florets stems sliced
		1/4"
		Freshly grated nutmeg
1	lb	Fresh ricotta
1/4	c	Bread crumbs
		Sea salt and freshly ground
		black pepper

INSTRUCTIONS

NOTE: Prepare basic bread dough recipe using semolina flour  Preheat
oven and baking tile to 450 degrees.  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. Place
larger sheet on paddle and  spread with coarse sea salt.  In a 12-to
14-inch saute pan, heat 2 tablespoons olive oil over  medium high heat.
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.  Smear the large sheet with 2
tablespoons extra virgin olive oil and  sprinkle with half the bread
crumbs. Spread ricotta over the sheet and  smear within 1-inch of the
edge. Place broccoli pieces on top of  ricotta and sprinkle with
remaining olive oil and then bread crumbs.  Place smaller piece of
dough on top and roll edges of bottom and top  together to seal. Brush
top with water and then oil and slide onto  tile in oven and bake 20 to
25 minutes until golden brown. Remove  from oven and let rest 5 minutes
before serving.  Yield: 4 servings Recipe By     : Molto Mario  Posted
to MC-Recipe Digest V1 #280  Date: Tue, 5 Nov 1996 17:14:56 -0500 (EST)
From: Sue <suechef@sover.net>  NOTES : (I recommend buying a prepared
tile baking stone for all  pizza and bread working at home. They are
available at gourmet shops  and specialty  chef supply  stores)

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2687 Calories From Fat: 1446 Total Fat: 161.4g Cholesterol: 748.4mg Sodium: 1404.4mg Potassium: 4473.5mg Carbohydrates: 67.2g Fiber: 1.5g Sugar: 3.2g Protein: 237.4g