07 November 2010

“She’s choppin’ broccoli[ni]!”

Let’s reminisce for a moment, to bygone days of exceptional SNL casts.  Good casts have come and go in phases but, for the sake of today’s treat, I’d like to take a moment to remind you of Dana Carvey singing, 'The Lady I Know.'  Alright, here’s another…just for the sake of the memories.

You may already have recognized our budding obsession with all things ‘galette.’  Did you know that there’s a French children’s song about this tasty pastry?  “J’aime la galette, savez-vous comment? Quand elle est bien faite, avec du beurre dedans.” (“I like galette, do you know how? When it is made well, with butter inside.”)  Mmmm…there’s truly a lack of butter-themed songs in the world.  *Sigh*

At any rate, we discovered a recipe in the most recent edition of Everyday Food – the only culinary mag to which we subscribe.  Scandalous?  Perhaps.  Our adaptations included bread crumbs in the center, prior to adding the filling.  New culinary technique for Sam: blanching.  Not to be confused with this, of course.

Broccolini & Feta Galette

2c all-purpose flour
1/4 c extra-virgin olive oil
sea salt & ground pepper
2 bunches broccolini (1 lb.)
1/4c grated Parmesan (we used Asiago)
2/3c crumbled Feta (we used 4oz.)
4T bread crumbs
1/4t red-pepper flakes
1 large egg, lightly beaten

1. Combine flour, oil, 1t salt, and 1/3 cup ice water (add it by the T until you have a stiff dough).  Cover with plastic wrap and let it rest for about 30mins.
2.  Preheat oven to 400° with rack in the lower third. 
3.  Blanch broccolini in a large pot of boiling, salted water (until it turns bright green).  Remove with tongs, and transfer to a paper-towel-lined plate.
4.  Roll out dough to 1/4" thick, approximately 14" round (doesn't have to be perfect).  Transfer to a parchment-lined baking sheet or pizza stone.
5. Sprinkle dough with Asiago/Parmesan and top with Broccolini leaving a 2 1/2" border.  Top with feta and red-pepper flakes; season with salt and pepper.  Fold dough border over filling and brush with egg.
6.  Bake until crust is golden brown, 35-40 minutes.  Serve warm or at room temperature.

Yield = 6-8