Pagnotta Ripieno
Recipe Date:
4 August 2013
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Metric
Ingredients
- 1 large round loaf (softer crust will be easier to slice)
- 1 can of artichokes in brine, shredded
- 1/2 red capsicum diced finely
- 2 garlic cloves crushed
- 1/2 jar green stuffed olives, sliced
- 2 tablespoons capers, chopped
- 4 tablespoons dried tomatoes or capsicums, shredded
- Handful of parsley, finely chopped
- Ground pepper
- Olive oil
- Thinly sliced sopressa
- Thinly sliced mortadella
- Thinly sliced prosciutto
- Thinly sliced mild cheese
- Ripe tomatoes, sliced
Directions
Cut top off loaf. Scoop some bread from inside and tip but leave thick side and base.
Brush base and lid with a good amount of olive oil.
Make a salad with artichokes, capsicum, stuffed olives, capers, dried tomatoes, parsley, garlic, pepper and olive oil. Let stand for at least one hour (the longer the better).
Place layers in the loaf starting with half the salad, then sopressa, mortadella, tomato, cheese, prosciutto and finally salad again. Place lid on top of base.
Wrap tightly with alfoil. Place in refrigerator over night weighted with a heavy object.
The bright fresh fruit of Primo Estate Merlesco Merlot is the perfect pairing with this dish, try Merlesco silghtly chilled on a warm day.
