by sdebrango
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sdebrango's Notes:
Expand1 1/2 cup all purpose flour if not using semolina use 2 cups flour Ask a question about this ingredient
1/2 cup semolina flour Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1/2 cup extra virgin olive oil Ask a question about this ingredient
In food processor add the flours, salt, and olive oil, pulse until it starts to come together. Then with motor running pour in enough water to make a smooth very soft dough. You can also use your stand mixer with the dough hook. Take the dough out and place on floured surface and knead adding more flour as needed until it forms a smooth ball. Wrap in plastic wrap and let rest at least 30 minutes. The dough can be made a day ahead and refrigerated overnight.(If you make dough ahead bring to room temperature before rolling out)
Ask a question about this step1 pound swiss chard chopped ( I used red chard) Ask a question about this ingredient
1 pound escarole chopped Ask a question about this ingredient
1 pound spinach chopped Ask a question about this ingredient
2 cups leeks chopped and well washed. Use the white and light green parts only Ask a question about this ingredient
1 cup scallions chopped, white and light green tender parts only Ask a question about this ingredient
1 shallot chopped Ask a question about this ingredient
1 tablespoon fresh marjoram chopped (if you don't have fresh use 1 1/2 tsp of dry) Ask a question about this ingredient
1 tablespoon fresh basil chopped Ask a question about this ingredient
pinch of red pepper flakes Ask a question about this ingredient
2 cups ricotta (I used whole milk ricotta) Ask a question about this ingredient
1 cup grated parmigiano reggiano or pecorino romano (I used 1/4 cup of each) Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
3 large eggs lightly beaten Ask a question about this ingredient
an egg beaten with a splash of water for egg wash Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
Clean your greens well making sure to remove any grit, remove the tough parts of the stems, chop the greens. Chop the leeks, scallions, marjoram and basil. In large heavy dutch oven add a few tablespoons of olive oil. Add the leeks, scallions and shallot and cook until they soften add the red pepper flakes,now add the chopped greens, marjoram and basil and saute until they are tender and most of the liquid has cooked down. Salt and pepper to taste. Remove from pan, drain any liquid. Set aside.
Ask a question about this stepTo large mixing bowl add the ricotta, parmigiano, heavy cream and eggs, salt and pepper to taste. Mix thoroughly, Add the cooled vegetables and mix together. Adjust seasoning to taste.
Ask a question about this stepPre-heat oven to 375 degrees. Butter a baking pan or rectangular casserole. On a floured surface roll your dough into a rectange approximately 22x16. Flour your dough lightly and roll loosely onto your rolling pin. Place in baking pan or casserole. There will be approximately a 2 inch overhang. Don't trim. If your casserole is not that exact size don't worry the recipe is very forgiving. I actually use a 13x10 its just a little thicker which is not a bad thing!
Ask a question about this stepSpoon the filling into the baking pan and bring your dough overhang onto the filling. It will not cover the entire surface only about a 2 inch border all around. Brush the dough with the egg wash and bake approximately 45 minutes or until golden brown. Cool for 10-15 minutes, cut into squares. I like to serve with a fresh tomato sauce.
Ask a question about this stepIt worked on the anti-greens bunch for me. Let me know if it works! Thanks.
Beautiful......it sounds heavenly! I've save it and added it to my must make list!
Thanks so much, if you make it would love to know what you think!
Absolutely fabulous!!! Save this to make it this week. I'm always on the hunt for great recipes with greens - and this will become a favorite I can tell! I have one of LB's cookbooks and I love cooking from it. And I can totally see Marcella Hazan's tomato sauce over this :-)
Thank you so much, I love different ways to make greens and this is a real crowd pleaser, even my picky friends love it. Oh yes, Hazan's tomato sauce would be amazing with this.
Oh yes!! The tomato sauce!!
Oh! How stunning!
Thanks SKK, I bring this just about every potluck event I go to. My family loves it.
Glad you didn't have any major damage! Can't wait to try this recipe!
Thank you ashley, we were very very lucky! If you try would love to hear if you like it. Thanks again.
I agree with everyone - this sounds so yummy! Glad you didn't have too much damage and I second (or fifth) the call for pictures when you get dried out.
Thank you, will have a picture up on Tuesday. The drying out will take some time. Life will get back to normal soon.
So good to here we were prepared for the worst which was a good thing and thankfully we all came thru unscathed. So glad to hear all is well.
This sounds lovely!...get through the weather issues and show us a pic!
Thanks so much, yes once I make it through the hurricane I will make it and take a picture.
You had me at the semolina + olive oil in the dough. Just love the elegant simplicity of this. Definitely on the must-make list. Brava!! ;o)
Thank you so much, it is simple but so good. I hope if you try it you will let me know if you like it.
Thank you so much, hoping to be able to make it and take photo's after the hurricane passes.
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
This just be be the dish that gets my spouse to eat his greens. I'll let you know how it goes....