How do you make an Italian bread with broccoli called cudaruni?

Cudduraci with Broccoli are a specialty of the town of Scicli in the province of Ragusa, Sicily. These tasty and delicate breads are often prepared for the feast of Santa Lucia, patron saint of the town.

Ingredients

* 2/3 cup extra virgin olive oil

* 1/2 large white onion, finely chopped

* 3 to 4 small hot red chili peppers, finely chopped (or to taste)

* 1 garlic clove, finely chopped

* 1 pound broccoli, steamed or blanched and cut into small florets

* 1/4 cup Italian or fresh flat-leaf parsley, chopped

* Salt and freshly ground black pepper to taste

* 2 cups all-purpose flour

* 1 teaspoon salt

* 1 teaspoon sugar

* 1 cup warm water (100 to 110°F)

* 1 teaspoon instant dry yeast (or active dry yeast)

Instructions

1. In a frying pan, gently fry the onion, chili peppers, and garlic in some of the olive oil.

2. When tender, add the broccoli florets and parsley. Season with salt and black pepper to taste. Cook on low heat for a couple of minutes. Set the mixture aside to cool completely.

3. In the bowl of a food processor, pour the flour and salt. Mix for a few seconds, then add the cold stuffing and sugar.

4. Add the yeast to the warm water and let it stand for a minute until foamy.

5. Add the liquid yeast to the dry ingredients in the food processor. Continue to mix until the dough starts forming into balls.

6. Turn the dough onto a lightly floured work surface and knead it until it becomes smooth and elastic, about 10 to 12 minutes. If it is too sticky, add a light sprinkle of flour.

7. Grease a large bowl with some of the remaining olive oil. Transfer the dough to the bowl, cover with cling wrap, and let rise for 2 to 3 hours in a warm place, or until it doubles in size.

8. Preheat your oven to 400°F (200°C).

9. Divide the dough into 8 pieces and shape them into balls.

10. Flatten each ball with your hands into a thick disk about 1/4-inch-thick (1/2 centimeter.). Place them on a greased baking sheet.

11. Dip your finger into the remaining olive oil and make 3 to 4 indentations in every cudduruni.

12. Bake in the preheated oven for 20 minutes or until golden.

Serve Cudduraci with Broccoli while still lukewarm, with a bit of chopped fresh parsley sprinkled on the top.