Ramp Pesto Pizza With Broccoli Rabe And Cured Meat Food

NEW YORK STYLE PIZZA WITH CLAMS AND BROCCOLI RABE

Steps:

• Make the dough. Toward the end of the rising time, preheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. Put the clams in a large bowl of cold water; let sit 20 minutes to remove any excess grit.
• Meanwhile, bring a pot of salted water to a boil. Add the broccoli rabe and cook until bright green and just tender, 2 to 3 minutes. Drain and transfer to a large bowl of ice water. Drain and pat dry, then roughly chop.
• Drain the clams and rinse under cold water. Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring, until softened, 2 to 3 minutes. Add the garlic and cook until softened, 1 minute. Stir in the wine, oregano and clams. Cover and cook until the clams open, 5 to 7 minutes. Transfer the clams to a bowl with tongs, reserving the cooking liquid in the skillet; discard any unopened clams.
• Simmer the clam cooking liquid over medium heat until reduced by two-thirds, 10 to 15 minutes. Reduce the heat to low and whisk in the heavy cream. Return the heat to medium, bring to a simmer and cook until thickened and the sauce coats the back of a spoon, 2 to 4 minutes. Let cool until slightly thickened, about 5 minutes; discard the oregano sprigs. Remove the clams from their shells and roughly chop.
• Working on a floured or cornmeal-dusted piece of parchment, gently stretch and press the dough into a 12- to 13-inch round. Sprinkle all over with the Parmesan, then top with the clam sauce (the sauce will spread as it bakes). Top with the clams, broccoli rabe and Calabrian chiles.
• Transfer the pizza (on the parchment) to the hot stone and bake until the crust is golden brown, 12 to 15 minutes. Slide the pizza onto a cutting board and let cool slightly. Sprinkle with parsley and serve with lemon wedges.
• Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
• Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
• Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.)
• If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.

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.

PASTA WITH RAMP PESTO AND GUANCIALE RECIPE

Steps:

• Heat 1 Tbsp. oil in a large skillet over medium-low. Cook guanciale, tossing often, until browned and crisp, 10-15 minutes. Transfer to a small bowl with a slotted spoon. Pour off all but 2 Tbsp. fat from skillet.
• Add ramp bulbs to skillet; season with salt and cook, stirring occasionally, until translucent and tender, about 4 minutes.
• Meanwhile, blanch ramp greens in a large pot of boiling salted water until wilted, about 10 seconds. Using a slotted spoon, transfer to a bowl of ice water (save pot of water). Drain, squeeze out excess liquid, and coarsely chop.
• Purée ramp greens, ramp bulbs, half of pistachios, and remaining 2/3 cup oil in a food processor until very finely chopped. Add 1/2 cup Parmesan and process until pesto is almost smooth. Pulse in a little more oil if sauce is too thick; season with salt and pepper.
• Return reserved pot of water to a boil; cook pasta, stirring occasionally, until al dente; drain, reserving 1/2 cup pasta water.
• Mix pesto, 1/4 cup pasta water, and butter in a large bowl. Using tongs, transfer pasta to bowl and add guanciale; toss vigorously, adding more cooking liquid as needed until pasta is glossy and well coated with sauce. Taste and add more salt if needed.
• Divide pasta among bowls. Top with more Parmesan and remaining pistachios.
• Pesto can be made 2 days ahead. Cover with plastic wrap, pressing directly onto surface, and chill.

PRESSED COPPA SANDWICHES WITH BROCCOLI RABE PESTO

Steps:

• Cook broccoli rabe in a large pot of boiling salted water until bright green, about 30 seconds; drain (reserve pot). Transfer to a bowl of ice water to cool. Drain. Squeeze out water; cut into 1" pieces.
• Combine broccoli rabe, garlic, oil, and red pepper flakes in reserved pot. Cook over low heat, stirring often, until broccoli rabe is very soft, 40-50 minutes. Let pesto cool slightly. Mix in Pecorino and honey.
• Build sandwiches with bread, provolone, coppa, and broccoli rabe pesto. Brush a large skillet with oil; heat over mediumlow heat. Working in batches and brushing skillet with oil as needed, add sandwiches to pan, cover with foil, and place a heavy skillet on top. Cook until bread is toasted and cheese melts, 4-5 minutes per side (you can also use a lightly oiled panini press).
• DO AHEAD: Pesto can be made 3 days ahead. Cover; chill.

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.