Piadine con Broccoli di Rape Recipe

Posted by
Rate It!
Piadine con Broccoli di Rape
Add your photo!
Ingredients
10
Count
Nutrition
336
Calories
Comments Print recipe

Ingredients:

Directions:

  1. Make dough: 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.
  2. Make filling while dough is standing: 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.
  3. 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.
  4. 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.
  5. 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.
  6. To serve, fold piadine in half and fill with broccoli rabe.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 335.93 Kcal (1406 kJ)
Calories from fat 115.19 Kcal
% Daily Value*
Total Fat 12.8g 20%
Sodium 339.26mg 14%
Potassium 93.15mg 2%
Total Carbs 45.36g 15%
Sugars 1.14g 5%
Dietary Fiber 3.93g 16%
Protein 8.92g 18%
Vitamin C 29.7mg 50%
Vitamin A 4.5mg 151%
Iron 118.4mg 658%
Calcium 122.6mg 12%
Amount Per 100 g
Calories 158.65 Kcal (664 kJ)
Calories from fat 54.4 Kcal
% Daily Value*
Total Fat 6.04g 20%
Sodium 160.22mg 14%
Potassium 43.99mg 2%
Total Carbs 21.42g 15%
Sugars 0.54g 5%
Dietary Fiber 1.86g 16%
Protein 4.21g 18%
Vitamin C 14mg 50%
Vitamin A 2.1mg 151%
Iron 55.9mg 658%
Calcium 57.9mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 7
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top