Ramp Pesto Pizza With Broccoli Rabe And Cured Meat Recipes

QUICK FIX BROCCOLI PESTO PIZZA

Steps:

• Preheat the oven to 400ºF. Place the tortilla on a baking sheet and bake in the preheated oven for about 6 minutes, or just until it begins to form bubbles and turn golden on the edges.* Remove the tortilla from the oven.
• While the tortilla is in the oven, finely chop the broccoli florets. Use a paper towel to lightly blot the broccoli to remove any excess water.
• Spread the pesto over the par-baked tortilla. Next, top with the chopped broccoli, shredded mozzarella, crumbled feta, and a pinch of red pepper flakes.
• Bake the topped pizza for an additional 6 minutes, or until the cheese is fully melted.

ORECCHIETTE WITH BROCCOLI RABE PESTO

Steps:

• Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Cook the broccoli rabe in the boiling water for 1 to 2 minutes and then immediately plunge in the salted ice water. This will prevent the broccoli rabe from being overcooked and will set the lovely green color.
• Drain the broccoli rabe and squeeze out any excess water; coarsely chop. Place the broccoli rabe in the bowl of a food processor and puree until it is a coarse paste. Add the pistachios and parmigiano and puree until smooth. Taste and adjust the seasoning; you probably will need more salt. Add the ricotta and pulse until combined. Taste for seasoning once again-it should be full-flavored, slightly bitter and creamy at the same time. Set aside.
• Bring a large pot of well-salted water to a boil. (If you are making the pasta right after the pesto, just use the broccoli rabe blanching water.) Cook the pasta 1 minute less than the cooking time on the package.
• While the pasta is cooking, place the pesto in a large skillet and add about 1 to 1 1/2 cups of the pasta cooking water; place over medium-high heat. When the pasta is ready, drain and add to the skillet with the pesto. Stir vigorously to combine and cook until the sauce is creamy and heated through, 1 to 2 minutes; add salt to taste. Remove from the heat, add 1 to 2 tablespoons olive oil, if desired, and stir vigorously. Garnish with more parmigiano. Voila!

CREAMY RAMP PESTO PASTA

Steps:

• Bring a large pot of water to a boil for pasta. Set aside an ice-water bath in a medium bowl.
• Blanch the ramp leaves in boiling water for 15 seconds. Remove with a spider or slotted spoon and immediately plunge them into the ice bath. Drain the leaves and dry on a kitchen towel. Tops should be bright and vibrant green in color.
• Add the blanched leaves to a food processor with 1/4 of the ramp bulbs and stems, plus the lemon zest and juice, the pistachios and the Parmigiano-Reggiano. Pulse to finely chop, and stream in the olive oil until the pesto comes together into a thick sauce. Taste and, if desired, add more bulbs and stems, a few at a time, then add salt to taste and pulse to combine. (Reserve the remaining bulbs and stems for use in dressings, sautéed vegetable dishes or eggs.)
• Place the ricotta or mascarpone in large mixing bowl.
• Salt the pasta water and cook pasta about 1 minute less than package directions for al dente. Just before draining, remove 1/2 cup of the pasta cooking water and add to the ricotta or mascarpone to soften and loosen the cheese. Add the ramp pesto and stir to combine. Drain pasta, add to sauce and toss to coat. Transfer pasta to a serving dish or individual bowls, and top with a generous amount of pink peppercorn.

RAMP PESTO

Steps:

• Pulse ramps in a food processor until finely chopped. With motor running, pour in oil. Season generously with salt and pepper. To store, transfer pesto to an airtight container, pour a thin layer of oil over top, and refrigerate for up to 1 week.

SKILLET FRIED PIZZA WITH ROASTED MUSHROOMS AND CHARRED BROCCOLI RABE PESTO

Steps:

• For the dough: In a bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes. Using a sieve or strainer, "sift" about half of the flour over the yeast mixture and blend until smooth with your hands. Add the salt, pepper and honey and mix to blend. Sift in the remaining flour and mix to blend. Lightly flour a cutting board or flat surface. Turn the pizza dough onto the floured area and knead for 3 to 5 minutes. The flour should feel smooth and the ingredients fully integrated. Add the dough to a lightly oiled bowl. Cover with plastic wrap and let it "rest" in a warm place until it has doubled in volume, about 1 1/2 hours. Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 equal parts, rolling each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to "rest" for an additional 15 minutes. Flatten each ball, 1 at a time, and roll into a 6-inch round. Make the pesto: In a medium bowl, add the broccoli rabe, 2 tablespoons of the olive oil and salt and the paprika to taste; stir to combine. Heat a large saute pan over high heat and add the broccoli. Keep the heat high, allowing it to brown and char on the edges. When the broccoli rabe is tender when pierced with the tip of a knife, remove from the heat and allow it to cool. Put the broccoli rabe on a cutting board and finely chop. Transfer to a bowl. Put the garlic through a garlic press and add to the bowl. Stir in the Parmesan, 2 more tablespoons of the olive oil and the basil leaves. Taste for seasoning. Cook the mushrooms: In another saute pan, over medium heat, add the mushrooms and a tablespoon of the olive oil. Season with salt and garlic powder, to taste. Cook until they release their water, 8 to 10 minutes.
• Preheat the oven to 400 degrees F. In a cast iron skillet, large enough to hold a pizza round, heat 2 tablespoons of the olive oil over medium heat. When the oil begins to smoke lightly, shut the heat off under the skillet and add 1 of the pizza rounds. Use a spatula to press gently on the top of the round to keep it relatively flat as it cooks. When you see it is slightly brown on the underside, season the top lightly with salt and pepper and flip the round to its second side. Season with salt and pepper. Repeat with remaining dough. Finish the pizzas: Arrange all of the browned rounds on baking sheets and layer with the mozzarella slices, broccoli rabe pesto and a sprinkling of mushrooms. Bake in the oven for a few minutes until the cheese melts. Season with salt and serve.

EASY RAMP PESTO

Steps:

• Combine ramp leaves, pine nuts, and garlic in a food processor. Process until finely chopped. With the food processor running, add olive oil and process everything until smooth. Transfer mixture to a bowl and mix in grated Parmesan cheese. Season with salt to taste.

BROCCOLI RABE AND SAUSAGE PIZZA

Steps:

• To make the dough, place the water in the bowl of a food processor, add the yeast and sugar, mix lightly, and let proof for about 5 minutes, until bubbles begin to form on the surface. Add the flour, bulgur, all but 1 teaspoon of the olive oil, and the salt, and process for 15 to 20 seconds.
• With the remaining teaspoon of oil, lightly grease the inside of large bowl. Remove the dough from the food processor, shape it into a ball and place it in the oiled bowl, turning it once to coat it with oil on all sides. Cover the bowl tightly with plastic wrap and let rise at room temperature for about 1 hour.
• Meanwhile, prepare the pizza topping. Place the sausages and 2 tablespoons of the olive oil in a saucepan and saute for 4 to 5 minutes. Add the sliced garlic and pepper flakes, and stir for 10 to 15 seconds. Mix in the broccoli rabe, still wet from washing. Cover, and cook over medium heat for 8 to 10 minutes, until the broccoli rabe is wilted. Add the salt and let the mixture cool, uncovered (to prevent discoloration), until lukewarm.
• When ready to cook the pizza, punch down the dough and spread it out by hand onto an aluminum cookie sheet to create a 12-by-14-inch rectangle, approximately 1/4-inch thick. Arrange the sausage and broccoli mixture on top, spreading it to within 3/4-to-1-inch of the edge of the dough. Sprinkle the remaining 2 tablespoons of olive oil evenly over the surface of the topping, and set it aside at room temperature for about 20 minutes to proof the dough.
• Preheat oven to 400 degrees. Place pizza in oven for 18 to 20 minutes, until the crust is crisp and brown. Cut into wedges and serve.

BROCCOLI RABE PESTO WITH WHOLE-WHEAT PASTA AND TURKEY SAUSAGE

Steps:

• Bring a large pot of well-salted water to a boil. Blanch broccoli rabe until just tender, about 1 minute. Reserving cooking water, transfer broccoli to an ice-water bath until cool, then drain.
• Pulse broccoli, pine nuts, and Parmesan in a food processor until coarsely chopped. Drizzle in 1/3 cup oil and process until smooth. Season with salt and red-pepper flakes.
• Heat remaining 1 tablespoon oil in a large pan over medium-high heat. Brown sausage, turning, until cooked through, 5 to 7 minutes.
• Meanwhile, cook pasta in reserved water according to package instructions. Drain, reserving 1 1/2 cups cooking water.
• Toss pasta, pesto, and sausage, gradually adding cooking water until you get a creamy consistency. Serve with Parmesan and a drizzle of oil.

BROCCOLI RABE, BLACK OLIVE, AND SMOKED MOZZARELLA PIZZA

Steps:

• Line a baking sheet with parchment paper. On a lightly floured surface unfold pastry sheet and gently roll out to a 14- by 12-inch rectangle. Transfer pastry to baking sheet and prick all over with a fork. Chill pastry, covered, at least 30 minutes and up to 1 day.
• Preheat oven to 400°F.
• Have ready a bowl of ice and cold water. Trim 1 inch from bottoms of broccoli rabe stems. In a saucepan of boiling salted water blanch broccoli rabe 30 seconds and transfer with tongs to ice water to stop cooking. Drain broccoli rabe well in a colander and pat dry. Cut broccoli rabe into 1/2-inch pieces and transfer to a bowl. Pit and chop olives. Mince garlic. Add olives, garlic, lemon juice, and salt and pepper to taste to broccoli rabe and toss well. Into another bowl coarsely grate mozzarella and chill, covered.
• Bake pastry in middle of oven until golden, 15 to 20 minutes. Sprinkle cheese evenly over pastry, leaving a 1/2-inch border on all sides. Spread broccoli rabe mixture evenly on top of cheese and bake in middle of oven 10 minutes, or until heated through. Drizzle oil over pizza.
• Cut pizza into serving pieces.

RAMP PESTO PIZZA WITH BROCCOLI RABE AND CURED MEAT

Steps:

• 1. Place your pizza stone or steel (if using) on an oven rack in the middle of your oven. If you plan to cook your pizza on a baking sheet, just place a rack in the middle of the oven (you do not need to preheat the baking sheet). Preheat the oven to 500°F (or the highest temperature your oven will allow, if using a pizza stone/steel) and let it heat up for at least 30 minutes while you make the dough and/or prepare the toppings. 2. To prep the toppings: Bring a large pot of water to a boil and blanch the broccoli rabe for 2 to 3 minutes. Immediately drain it in a colander and run it under cold running water to stop the cooking. Spread the cooled broccoli rabe on a clean kitchen towel and pat dry. 3. In a food processor, combine the ramps, nuts, lemon juice, and salt. Pulse until the mixture is finely chopped, then, with the motor running, stream in the olive oil and process until smooth. Taste and add more salt or lemon juice as desired. 4. To stretch/roll out the dough: Place the dough on a clean work surface and, using your hands, gently stretch it into a 12-inch square or disk, making sure that it retains the same thickness throughout (more or less). If you want a thinner-crust pizza, dust the dough with flour and roll it out with a rolling pin. 5. If you're using a pizza stone or steel: Dust a pizza peel or the back of a baking sheet generously with flour or cornmeal. Place the dough disk on the prepared peel. 6. If you're using a baking sheet: Spray the baking sheet with cooking spray. Place the dough disk on the prepared baking sheet. 7. To top the pizza: Spoon 1/2 to 2/3 cup pesto onto the dough and spread it out evenly, leaving a 1/2-inch border of dough all around. Arrange the broccoli rabe on top of the pesto in whatever pattern you like, then sprinkle on the cheese. 8. To bake the pizza: If you're using a pizza stone or steel, 10 minutes before you are ready to cook the pizza, increase the oven heat to broil. Slide the pizza from the peel (or inverted baking sheet) to the hot stone or steel using quick shimmying movements. Broil the pizza for 6 to 8 minutes until the crust is golden and the cheese just begins to brown. Using the peel or inverted baking sheet, transfer the cooked pizza to a cutting board. If you are making more than one pizza, allow the pizza stone or steel to reheat under the broiler for 5 minutes before you cook the next one. 9. If you're using a baking sheet, do not increase the oven to broil. Place the baking sheet on the rack in the middle of the oven and bake for about 10 minutes, until the crust is golden and the cheese just begins to brown. 10. Remove the pizza from the oven and immediately arrange the cured meat on top. Let it rest for 5 minutes (the cured meat will melt on the hot pizza); slice and serve.