Italian Beef & Broccoli Rabe Savory Crostata
Total Steps
7
Ingredients
15
Tools Needed
9
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LeMoine Family KitchenIngredients
- 1/2 bunch broccoli rabe
- 1 round refrigerated pie crust
- 1 cup water
- 1 leaf bay leaf
- 4-5 cloves garlic, crushed
- 2 stalks celery
- 2 carrots carrots, peeled
- 1 onion onion, quartered
- 1 1/2 pounds London broil
- 1-1 1/2 cups prepared shredded beef
- 3/4 cup shredded provolone
- Italian seasoning
- salt
- pepper
- garlic powder
Instructions
Step 1
Into the slow cooker... pour in the water, onion, carrots, celery, garlic and bay leaf. Season the London broil with Italian seasoning and place on top of the veggies.
Step 2
Set the slow cooker on low for 5 hours. At the end, remove the bay leaf, I leave the veggies in tact in there. Shred the meat right in the pot and let it soak up all that yummy broth. Now I dare you to not dip your fingers in there and have a taste! ;-)
Step 3
Now for the savory crostata! Preheat your oven to 385 degrees.
Step 4
Cook the broccoli rabe in boiling salted water until tender. Drain very well, you do not want mud moisture when you put it on the pie dough. I season lightly with salt, pepper and a little garlic powder.
Step 5
Get some of that fabulous shredded beef, again draining the liquid.
Step 6
Time to assemble! Roll out the dough onto a lined baking sheet. Layer on the shredded cheese, broccoli rabe and the beef leaving a little bit of the edge bare because we are going to fold that up.
Step 7
Fold the edges up slightly, the center will still be open. Press the dough together a bit so it stays in place. Bake for 25-30 minutes or until the dough is golden.