Spianbta

8 servings

Ingredients

Quantity Ingredient
1.00 teaspoon yeast
3.00 cup flour
1.00 cup marm water; (110 degrees)
1½ teaspoon salt
2.00 tablespoon olive oil
2.00 tablespoon lard
3½ tablespoon extra-virgin olive oil
6.00 ounce artichoke hearts; julienned
¼ cup finely-chopped onions
2.00 tablespoon minced garlic; divided
3.00 tablespoon dry white wine
1½ cup fresh ricotta cheese
¼ cup grated parmigiano-reggiano cheese
2.00 tablespoon finely-chopped parsley
1.00 tablespoon chopped chives

Directions

Preheat the oven to 400 degrees. In a mixing bowl, blend the yeast, 2 tablespoons of the flour, and ¼ cup of the warm water together. Let sit for 5 minutes. Beat in ⅔ 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 1½ 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 -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-18-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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