HOT SICILIAN SANDWICH RECIPES

Steps:

• Heat milk until hot but not boiling (120°F to 130°F). Pour hot milk into a food processor fitted with a dough blade or a stand mixer fitted with a dough hook. Add ¼ cup of the flour, the date paste, and yeast; stir to combine. Cover and set aside in a warm place at least 10 minutes or until frothy.
• In a medium bowl combine the remaining 1 cup flour, the baking soda, lemon juice, and salt (if using). With the food processor or mixer running on low speed, gradually add flour mixture to milk mixture. Once the mixtures are combined, gradually add the oat bran.
• If using a food processor, process dough on low speed 3 to 5 minutes or until smooth and elastic; if using a stand mixer, mix on low speed 5 to 7 minutes.
• If using a food processor, dust the bottom of a large bowl with flour and transfer dough to bowl. If using a stand mixer, leave the dough in the mixer bowl. Cover bowl with a damp cloth and set aside in a warm place about 1 hour or until dough doubles in size.
• Preheat oven to 375°F. Line two baking sheets with parchment paper; dust lightly with flour. Transfer dough to a lightly floured work surface and knead a few times. Divide dough into two equal portions.
• Roll one dough portion into a ball and use a rolling pin to roll dough out to a nearly ⅛-inch-thick sheet. Use a 4-inch round cutter or rimmed lid to cut out eight disks. Transfer disks to the prepared baking sheets. Add any remaining dough scraps to second dough portion and repeat.
• Poke each disk several times with a fork. Cover with a damp cloth and set aside in a warm place about 30 minutes or until doubled in size.
• Bake 10 to 12 minutes or until lightly browned on top. Let sandwich thins cool on a wire rack.

Steps:

• In a small pan, toast the walnuts, then chop or pulse to process them into small pieces
• Bring pasta water to a boil
•   Preheat oven to 450°F, with rack at center
•   Line a pan with foil and parchment
• Heat a small skillet over medium heat with EVOO and garlic, swirl and cook for a minute or 2 until garlic has softened
• Spoon about 1/3 of the oil and garlic into a bowl and combine with ricotta, Parm, pecorino and a little nutmeg
• Add the walnuts to the bowl
• Listicle: Rachael Ray Hard Anodized Nonstick Frying Pan Toss the cauliflower with the remaining oil, season with salt and pepper and roast 18 to 20 minutes on the foil- and parchment-lined pan until tender-crisp and brown at edges
• Salt boiling water and undercook the pasta by 1 minute
• Reserve ½ to ¾ cup starchy salty water before draining
• While pasta cooks, in another bowl, combine the capers, currants, red pepper and parsley, then add the roasted cauliflower and combine
•  Add the hot starchy water as needed to the cheese and walnut mixture before adding the pasta
• Add pasta, stir to emulsify and top pasta with roasted cauliflower
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