If you tuned to “Eating In With Lidia,” the two-part PBS special that aired on May 29, then you saw Lidia prepare several scrumptious dishes, among them pizza rolls with broccoli rabe and sausage and a potato and egg frico.
Now it’s your turn to prepare both dishes, the recipes for which follow.
Pizza Rolls with Broccoli Rabe and Sausage (Scaccia)
- 1 recipe for pizza dough (below)
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, crushed and peeled
- 1 pound sweet Italian sausage, removed from casings
- ¼ teaspoon crushed red pepper flakes
- 1 bunch broccoli rabe, stems peeled, coarsely chopped (about 1 pound)
- ½ teaspoon kosher salt
- Make the pizza dough. While it rises, make the filling.
- Add the olive oil to a larger skillet over medium heat. When the oil is hot, add the garlic and let sizzle a minute. Add the sausage and cook, crumbling with a wooden spoon, until no longer pink, about 4 minutes.
- Season with the red pepper flakes, and add the broccoli rabe. Toss to coat in the oil, and season with the salt. Cover, and cook until broccoli rabe is very tender, about 15 to 17 minutes, stirring occasionally. Uncover, and increase the heat if necessary, to reduce away any excess liquid in the skillet. Let cool completely. Remove garlic.
- Preheat the oven to 400 degrees.
- Divide the dough into equal pieces. (Wrap one of the pieces in freezer wrap and save for another occasion.) On floured parchment, roll one piece into a 10-by-14-inch rectangle with the long side nearest you. Spread half of the filling on the lower half of the rectangle, leaving about 2 inches of space on the bottom and 3 on the top and 2 inches on each end. Fold the ends over, then then bottom to form a lip. Fold the top edge over, and crimp all around. Fold the crimped ends under to form a neat package. Slide the parchment onto a baking sheet.
- Brush lightly with olive oil and cut four or five slits in the top with a sharp paring knife. Bake, rotating the pan halfway through baking time, until the crust is golden and the filling can be seen bubbling through the vents, about 35 to 40 minutes.
For the Dough
- 1 ¼ cups warm water (about 100 degrees)
- 1 packet active dry yeast (2 ¼ teaspoons)
- Pinch sugar
- 2 tablespoons extra-virgin olive oil, plus more for the bowl and brushing
- 1 ½ teaspoons kosher salt
- 3 cups all-purpose flour, plus more for rolling and shaping
- Sprinkle the yeast and pinch of sugar over the water. Let sit until bubbly, about 5 minutes. Stir in the olive oil and salt. Pour the yeast mixture into the bowl of an electric mixer fitted with the paddle attachment. Add 3 cups of flour and mix at low speed until the dough just comes together.
- Switch to the dough hook, and knead at medium to medium-high speed until the dough clears the sides of the bowl and is soft, smooth, and springy, about 5 minutes. (Add a little more water initially if the dough is dry or looks tough, or more flour if it doesn’t form a ball at all).
- Oil a large bowl, add the dough, and turn to coat. Cover with a kitchen towel, and let rise until doubled, about 1 ½ hours.
- Preheat the oven to 450 degrees. Once the dough has risen, punch it down and divide into two pieces, freezing one as described above.
- Cut the remaining piece in two. Form these into balls, then stretch into circles about 3 to 4 inches in diameter. Rest them on parchment-lined sheet pans. Let the circles rise, uncovered, for 15 minutes.
- Lightly brush the circles with olive oil, and top with the toppings of your choice. Bake, rotating the pans from top to bottom halfway through, until the pizzette are puffed and the bottom crust is golden, about 10 minutes.
Yield: About 8 slices
Potato and Egg Frico
- 1 ½ pounds russet potatoes (about 4 small potatoes)
- ¼ cup extra virgin olive oil
- 1 large onions, sliced
- ¼ cup drained, chopped pickled peperoncino
- 1 teaspoon kosher salt
- 4 cups shredded Asiago cheese
- ¼ cup fine-grind polenta or cornmeal
- 6 large eggs
- Put the potatoes in a large saucepan with water to cover, and simmer until a knife just pierces the potatoes or they are about halfway cooked, about 10 to 12 minutes. Drain, cool, peel, and slice ½-inch thick.
- Heat a 12-inch nonstick skillet over medium heat, and add the olive oil. When the oil is hot, add the onion, potatoes, and pepperoncini, and cook until browned, about 8-10 minutes. Season with salt and scrape onto a plate.
- In a large bowl, toss together the Asiago and polenta. Wipe the skillet clean, and return it to medium heat. Sprinkle half of the cheese mixture in an even layer in the pan, and top with ¾ of the potato mixture, spreading evenly. Make six depressions in the potato mixture, and break an egg into each. Spoon remaining potato mixture gently over each egg. Sprinkle over this the rest of the cheese mixture to cover evenly.
- Cook, moving the pan around the flame, so each part of the bottom browns evenly. You will know the frico is ready to flip when it slides in the pan. If necessary, loosen the sides with a knife to help it along. Gently invert the frico into another 12-inch nonstick skillet or slide the frico onto a 12-inch plate and invert in the same skillet. Continue to cook until the bottom is browned and the eggs are set, about 4 to 5 minutes for yolks that are still runny.
Yield: 6 servings