Sfincion with Broccoli, Ricotta and Oven-Dried Tomatoes
| Yield: | 1 Servings |
| Categories: |
| 1/2 | Basic bread dough recipe | |
| 2 | tb | Virgin olive oil; plus 4 T |
| 1 | lb | Broccoli, broken in 1" florets; stems sliced 1/4" |
| Freshly grated nutmeg | ||
| 1 | lb | Fresh ricotta |
| 1/4 | c | Bread crumbs |
| Sea salt and freshly ground black pepper |
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