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Thursday, October 21, 2010

Skillet Baked Focaccia with Rapini and Asiago

   Many people don't like eating leftovers.  The thought of eating the same thing two days in a row makes life boring and repetitive.  When dealing with leftovers I try to use them to create something new or different.  Sometimes they are better left untouched and sometimes they are received with great success and enthusiasm.
   Experimentation in the kitchen is one of my favorite things.  When it works out, a new recipe is created which can be made from scratch without using leftovers the next time.
Rapini and pizza dough are the two leftovers that ended up being the stars in this recipe.  Super crispy golden crust cradles earthy rapini and sharp, pungent asiago cheese sprinkled with a pinch of sea salt which dance together in this wonderful, rustic focaccia.

Ingredients

1 pizza dough (home made or store bought)
1 small bunch of rapini (8-10 stalks)
1/4 cup of Asiago cheese chunks or shavings
Extra virgin olive oil
Sea salt
  ( If using leftover rapini, disregard this step) Toss rapini into boiling water for about 8 minutes until tender then remove and run under cold water to cool slightly.  Allow them to drip dry.
Place rapini in a heavy cast iron skillet, cover with asiago cheese shavings or chunks. 
Sprinkle liberally with sea salt and drizzle with extra virgin olive oil.
   Place pizza dough over rapini and cheese then gently press down with finger tips creating dimples. Drizzle with more oil and sprinkle with sea salt.  Allow to rise for 30 minutes.
   Place skillet in a pre heated 375*f oven and bake for 30 minutes or until golden brown and crispy.
Once focaccia is baked, remove from oven and flip over onto a serving dish or cutting board.  Cut in wedges and serve hot or cold.
The slightly greasy (in a good way) crispy crust will be light and airy on the inside and the toppings with be caramelized and firmly pressed into the surface.
Can be served as a side or eaten with  fresh cheeses and salumi.

6 comments:

Andrea the Kitchen Witch said...

This looks delicious!!! Asiago is one of my favorite cheeses, bake it into bread and I'm a happy woman :)

Pegasuslegend said...

ok this is like dying and going to heaven for me love this recipe fabulous and amazing...bravo!

whozyerdanny said...

LOL! I will be waiting at the gates for you.

Fritos and Foie Gras said...

fanTASTic!!! I have some leftover rapini in the fridge as we SPEAK!! You have now furnished my dinner plans-yay!

Bridgett said...

Wow! Now this is a reason to save leftovers. A very creative recipe.

Karen said...

We eat all our leftovers and I try to make something new with them, too. I love focaccia and like the idea of baking it in a skillet... will have to try that next time!

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