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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | sweetpotato, 5 | Sweet potato | 2 | ounces | Pancetta thinly sliced | 1 | bunch | broccoli chopped | 1/4 | teaspoon | kosher salt | 8 | ounces | shitake mushroom, stemmed and sliced | 2 | cloves | garlic, thinly sliced | 1/8 | teaspoon | Red pepper, flakes | 1/2 | cup | Ricotta Cheese, part skim | 1 | tablespoon | finely grated parmesan | 1 | teaspoon | nutmeg freshly grated |
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Steps
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Sequence
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Step
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| | 1 | Pierce each sweet potato with a fork in a few spots. Arrange on a microwave-safe plate and microwave until soft, about 12 minutes. | | 2 | Meanwhile, cook the pancetta in a large skillet over medium heat, turning once, until crisp, about 4 minutes. Remove from the skillet and drain on paper towels. Increase the heat to medium high; add the broccoli rabe and 1/4 teaspoon salt to the skillet and cook, stirring occasionally, about 3 minutes. Add the mushrooms, garlic and red pepper flakes and cook, stirring occasionally, until the vegetables are tender, about 3 more minutes. | | 3 | Mix the ricotta, parmesan, and nutmeg to taste in a small bowl. Split open the sweet potatoes lengthwise and fluff the flesh with a fork. Top each with about 1 teaspoon of the ricotta mixture, then top evenly with the broccoli rabe mixture and the remaining ricotta mixture. Chop the pancetta and sprinkle evenly on top. |
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