Saturday, March 17, 2007
2 slices applewood smoked center cut bacon, chopped
1 oz sopressata salumi, chopped
1/2 large sweet onion, sliced
1 1/2 c rappi (broccoli rabe)
1 1/2 c thawed, drained and squeezed dry frozen spinach
2 Tbs. mascarpone cheese
1/2 c grated pecorino romano
1/2 c fresh mozzarella, crumbled
1 store-bought pie crust
Italian seasoning, black pepper and salt
Preheat oven to 375 degreees.
Sauté bacon in non-stick pan until most of the fat has rendered and bacon is cooked. Add soppresata and onion and sauté until onion is slightly softened. Add rappi and cook until softened. Add spinach, take off the heat. Mix in cream chesse to coat filling, then stir in pecorino and top with mozzarella.
On a baking sheet, unroll pie crust. Place filling on one side, fold crust over into a half moon shaped and crimp at the edges. Spray with oil and sprinkle with seasonings.
Bake in the middle of the oven for 35-45 minutes, or until golden on top and the crust is baked through.
My two cents:
This is a good way to get those green leafy greens into your diet, as well as the best way to use up any you have in your fridge. This would also be great substituting pancetta or pepperoni for one of the meats. If you don’t have mascarpone, substitute cream cheese. This goes great with a bowl of vegetable soup.