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Italian Stuffed Bread
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Italian Stuffed Bread

40 minPorcje: 4Nutri-Score C€€
od @erekasfood16 importówugotowano 0 razy
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Składniki

4 osoby
  • crusty bread loaf (13 inch loaf, thick crust)Piekarnia1 kawałek
  • fresh mozzarella (sliced)Nabiał8 kawałki
  • Roma tomatoes (ripe, sliced thin)Warzywa i owoce2 kawałki
  • oregano (fresh or dried)Przyprawy1 g
  • olive oil (extra virgin)Spiżarnia15 ml
  • garlic (grated)Warzywa i owoce3 kawałki
  • saltPrzyprawy1 g
  • prosciutto (thinly sliced (ham or turkey also work))Mięso4 kawałki
  • pestoSpiżarnia120 ml

na porcję

Wartości odżywcze

475kcal

Węglowodany
48 g
Białko
20 g
Tłuszcz
23 g
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Przybory

  • Piekarnik
  • Blacha do pieczenia
  • Pędzelek kuchenny
  • Tarka

krok po kroku

Przygotowanie

  1. Preheat the oven

    • Preheat the oven to 180 °C.
    Krok 1

  2. Hollow out the bread

    • Slice the loaf in half lengthwise.
    • Remove most, but not all, of the bread from the bottom half, being careful not to break through the crust.
    • Keep the removed bread for breadcrumbs.
    Krok 2

  3. Layer the filling

    • Place half of the mozzarella slices in the hollowed base.
    • Add the tomato slices, then drizzle with olive oil and sprinkle with oregano, grated garlic and salt.
    • Add the prosciutto and top with the remaining mozzarella.
    Krok 3

  4. Brush the top half

    • Brush the cut side of the top half with olive oil and grate garlic over it.
    Krok 4

  5. Bake

    • Bake the filled base for 20 minutes, until the mozzarella has melted and the bread is golden brown.
    • Bake the top half for about 10 minutes, until golden brown.
    Krok 5

  6. Finish and serve

    • Spread the pesto over the baked base.
    • Cover with the top half, slice and serve.
    Krok 6
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