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1
In a food processor pulse flour, salt, and baking powder until combined.
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2
Add water and oil and blend dough until smooth and elastic, about 1 minute.
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3
On a lightly floured surface knead dough 1 minute.
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4
Form dough into a ball and cover with an inverted bowl.
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5
Let dough stand at room temperature at least 20 minutes and up to 1 hour.
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6
Dough may be made 1 day ahead and chilled in a sealable plastic bag.
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7
Bring dough to room temperature before proceeding.
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8
Discard hollow stems from broccoli rabe and cut into 2-inch pieces.
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9
In a large saucepan of boiling salted water cook broccoli rabe 5 minutes, or until almost tender.
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10
Drain broccoli rabe in a colander.
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11
Thinly slice garlic.
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12
In dried pan heat oil over moderately low heat until hot but not smoking and cook garlic, stirring, until golden.
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13
Stir in broccoli rabe, red pepper flakes, and coarse salt.
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14
Cover pan and cook 5 minutes, or until broccoli rabe is tender.
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15
Filling may be used hot or at room temperature.
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16
Divide dough into 8 pieces.
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17
Cover all but 1 piece with inverted bowl.
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18
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.
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19
Transfer round to a wax paper-lined plate and cover with another sheet of waxed paper.
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20
Roll out remaining dough pieces in same manner, layering them between sheets of wax paper.
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21
Heat a griddle or well-seasoned (not non-stick) skillet over moderately high heat until a drop of water scatters and then evaporates immediately.
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22
Cook 1 dough round until it begins to firm up and turns golden, about 30 seconds (if round browns too quickly, reduce heat slightly).
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23
Turn round over and cook other side until golden.
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24
Wrap round in foil.
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25
Cook remaining dough rounds in same manner, wrapping in foil with first round.
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26
Piadine may be kept warm, wrapped well in foil, in a 250F.
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27
oven 30 minutes.
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28
To serve, fold piadine in half and fill with broccoli rabe.
