Ingredients with Measurements:
- 1 pound semolina flour
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1/2 cup warm water
- 1 bunch broccoli rabe, trimmed and chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
Special equipment needed:
- Large pot
- Rolling pin
- Baking sheet
Step-by-step instructions:
1. In a large mixing bowl, combine the semolina flour, all-purpose flour, salt, black pepper, and red pepper flakes. Mix well.
2. Add the warm water to the bowl and mix until a dough forms.
3. Knead the dough for 10 minutes until it becomes smooth and elastic.
4. Cover the dough with a damp towel and let it rest for 30 minutes.
5. In the meantime, bring a large pot of salted water to a boil.
6. Add the chopped broccoli rabe to the boiling water and cook for 2-3 minutes until tender.
7. Drain the broccoli rabe and set it aside.
8. In a large skillet, heat the olive oil over medium heat.
9. Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
10. Add the cooked broccoli rabe to the skillet and season with salt and pepper to taste.
11. Preheat the oven to 375°F.
12. On a floured surface, roll out the dough to a thickness of 1/4 inch.
13. Cut the dough into rectangles and place them on a baking sheet.
14. Bake the semicotto in the preheated oven for 10-12 minutes until lightly golden.
15. Serve the semicotto with the broccoli rabe and grated Parmesan cheese (optional).
- Time:
Preparation time: 45 minutes
- Cooking time: 15 minutes
Temperature:
- Baking temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 450
- Fat: 10g
- Carbohydrates: 75g
- Protein: 15g
- Fiber: 10g
Substitutions for ingredients:
- Semolina flour can be substituted with all-purpose flour.
- Broccoli rabe can be substituted with kale or spinach.
Variations:
- Add cooked Italian sausage to the broccoli rabe for a heartier meal.
- Top the semicotto with a fried egg for a breakfast twist.
Tips and tricks:
- To prevent the dough from sticking to the rolling pin, dust it with flour.
- Make sure to trim the tough stems of the broccoli rabe before cooking.
- Add a splash of lemon juice to the broccoli rabe for a tangy flavor.
Storage instructions:
- Store any leftover semicotto and broccoli rabe in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the semicotto and broccoli rabe, place them in a preheated oven at 350°F for 10-12 minutes.
Presentation ideas:
- Serve the semicotto and broccoli rabe on a large platter for a family-style meal.
Garnishes:
- Garnish with chopped fresh parsley or basil for a pop of color.
Pairings:
- Serve with a glass of Chianti for a classic Italian pairing.
Suggested side dishes:
- Serve with a side salad or roasted vegetables for a balanced meal.
Troubleshooting advice:
- If the dough is too dry, add more warm water.
- If the semicotto is too tough, reduce the baking time.
Food safety advice:
- Make sure to wash the broccoli rabe thoroughly before cooking.
Food history:
- Semicotto is a traditional Italian dish that originated in Tuscany.
Flavor profiles:
- The semicotto has a nutty flavor and a slightly chewy texture.
- The broccoli rabe has a slightly bitter flavor that pairs well with the semicotto.
Serving suggestions:
- Serve the semicotto and broccoli rabe as a main course for dinner or as a brunch dish.
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Region: Italian