Thursday, January 31, 2008

broccolini turnovers

Okay, I have a confession to make - I don't really like Rachel Ray. Actually, I kind of have a hard time understanding why so many people do. She's too happy and perky. That's fine I guess. Whatever. Anyway, despite all of that, this recipe looked really good to me.

Three Cheese Broccolini Turnovers

From Every Day with Rachael Ray
December-January 2008

FOUR TO SIX SERVINGS
Prep Time: 45 min
Bake Time: 25 min




2 bunches of Broccolini finely chopped
1 tbls extra-virgin olive oil (plus more for brushing)
1 large onion, finely chopped
1 cup ricotta cheese
1/2 cup grated parmesan cheese
1 large egg
Salt and Pepper
1/2 pound unsalted mozzarella unsalted, cut into small cubes
16 sheets of frozen phyllo dough, thawed
Store-bought marinara sauce, warmed




1. Bring a medium saucepan of salted water to a boil. Add the Broccolini and cook until crisp-tender, about 3 minutes. Drain and rinse with cold water; set aside.

2.
Preheat the oven to 400°. Line a baking sheet with parchment paper and set aside. In a medium skillet, heat 1 tablespoon olive oil over mediumhigh heat. Add the onion and cook, stirring, until softened, about 5 minutes. Transfer to a bowl and let cool. Stir in the ricotta, parmesan, egg, 3/4 teaspoon salt and 1/2 teaspoon pepper. Fold in the Broccolini and mozzarella.

3.
Lay 1 phyllo sheet on a work surface and brush with olive oil. Repeat with 3 more sheets. Halve the phyllo stack lengthwise. Spoon 3/4 cup Broccolini mixture onto 1 stack, near a short end. Fold the right corner diagonally over the filling to make a triangle; continue folding diagonally until you reach the other end. Place the turnover on the baking sheet and brush with olive oil. Repeat with the remaining phyllo and filling to make 8 turnovers.

4.
Bake the turnovers until golden and crisp, 20 to 25 minutes. Serve with the marinara sauce.

3 comments:

Russell said...

looks like you used a lemon to write those ingredients in invisible ink. I guess that means that this is probably one of Rachel Ray's top secret recipes....

Russell said...

oh whoops, I take that back. Looks like you fixed it. I liked it better the other way

Anna Marie Tyler said...

haha, sheesh. You're not allowed to check my blog while I'm trying to figure out how to post.