Pide Filled With Romanesco-Ricotta Recipe

Name: Pide Filled With Romanesco-Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 1 romanesco broccoli; 1 onion; 1 handful sun-dried tomatoes; 1 cup soft ricotta; salt and pepper; Olive oil; Dough; 1 tablespoon instant dry yeast; 100 milliliters warm milk; 3 cups flour; 1 teaspoon salt; 1 teaspoon Sugar

Servings: persons

Filling
1 romanesco broccoli
1 onion
1 handful sun-dried tomatoes
1 cup soft ricotta
salt and pepper
Olive oil
Dough
1 tablespoon instant dry yeast
100 milliliters warm milk
3 cups flour
1 teaspoon salt
1 teaspoon Sugar

1
["For the dough:
2
Dissolve sugar and yeast in milk and let stand for 5-10 minutes.
3
Combine flour and salt in a bowl. Add yeast-milk mixture
4
Knead by hand for 6-7 minutes. The dough must be quite elastic. Form a ball. Grease the ball with some olive oil, cover and let stand for 1-2 hours and let rise. It should double in size.", "Chop the romanesco broccoli in florets and wash them well. Cook the florets in boiling water for about 5 minutes. Drain well and set aside.", "Chop the onion and the sundried tomatoes.
5
Whisk together ricotta, fresh thyme leaves, tomatoes, onion, and season to taste.", "Divide the dough into 4 equal pieces. On a floured surface, roll each ball into flat ovals. Transfer to a baking sheet.", "Preheat oven at 400 Fahrenheit.", "Spread equal amounts of ricotta mixture on each pide, leaving a 2cm border. Do the same with the romanesco and drizzle with olive oil. Fold the edges and pinch ends together to give the pide a boat-like shape.", "Bake for about 20 minutes
6
Serve immediately"]

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Filling, 1 romanesco broccoli, 1 onion, 1 handful sun-dried tomatoes, and more.

Yes, Pide Filled With Romanesco-Ricotta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pide Filled With Romanesco-Ricotta

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