Spianbta
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INGREDIENTS
- 1/4 c Grated Parmigiano-Reggiano
- 1 tb Chives ; Chopped
- 6 oz Artichoke hearts; julienned
- 1 1/2 c Fresh Ricotta cheese
- 2 tb Minced garlic; divided
- 2 tb Lard
- 3 tb Dry white wine
- 1 ts Yeast
- 3 c Flour
- 1 1/2 ts Salt
- 2 tb olive oil
- 1/4 c Finely-chopped onions
- 1 c Marm water; (110 degrees)
- 2 tb Finely-chopped parsley
- 3 1/2 tb Extra-Virgin Olive Oil
INSTRUCTIONS
Preheat the oven to 400 degrees. In a mixing bowl, blend the yeast, 2 tablespoons of the flour, and 1/4 cup of the warm water together. Let sit for 5 minutes. Beat in 2/3 cup of the flour and water. The batter should be very elastic. Seal the sponge with plastic wrap and let sit for 7 to 8 hours. Using an electric mixer with a dough hook, blend 2 cups of flour and salt. Add half the sponge, olive oil and the lard. Beat for 5 minutes on low speed for the gluten to develop. Turn the speed to medium and mix until the dough starts coming up the sides. Place the dough in an oiled bowl and cover with plastic wrap. Let the dough rise for 3 hours or until double in size. Lightly grease a 14- to 16-inch pizza pan. Punch the dough down. Press the dough out, to fit the pan. Cover the pan and let rise until double in size, about 3 hours. In a saute pan, heat the 1 1/2 tablespoons extra-virgin olive oil, saute the artichokes and onions for 3 to 4 minutes. Season with salt and pepper. Stir in 1 tablespoon garlic and wine and continue cooking for 3 to 5 minutes, or until the artichokes are soft. In a mixing bowl, combine the fresh ricotta cheese, Parmesan cheese, remaining garlic, and parsley. Season with salt and pepper. Raise the heat to 450 degrees and bake the bread for 10 minutes. Spread the cheese mixture over the bread and top with the sauteed artichokes. Sprinkle with remaining olive oil. Return the heat of the oven to 400 degrees. Bake for additional 15 minutes or until the bread is crisp. Place the bread on a platter and slice. This recipe yields 8 to 12 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2370 broadcast 04-09-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-18-1998 Recipe by: Emeril Lagasse
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (159g) | ||
| Recipe Makes: 8 servings | ||
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| Calories: 533 | ||
| Calories from Fat: 295 (55%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 32.8g | 44 % | |
| Saturated Fat 7.7g | 38 % | |
| Monounsaturated Fat 14.8g | ||
| Polyunsanturated Fat 8.7g | ||
| Cholesterol 20.1mg | 6 % | |
| Sodium 107.4mg | 4 % | |
| Potassium 150.2mg | 4 % | |
| Total Carbohydrate 46.4g | 14 % | |
| Dietary Fiber 2g | 8 % | |
| Sugars, other 44.5g | ||
| Protein 12.6g | 18 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 533
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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