Traditional recipes

Italian Deli-Stuffed Loaf

Italian Deli-Stuffed Loaf


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Preheat a grill (broiler) to high. Squash the capsicum halves to flatten them, then place under the hot grill, skin side up. Grill until the skin is completely blackened. Place in a plastic bag, seal the bag, and leave for 15 minutes. Rub or peel off the skin (do not rinse), then cut the capsicum into 3/4-inch-wide strips and set aside.

Meanwhile, heat a chargrill pan over medium heat. Brush the zucchini slices on each side with oil and chargrill until softened.

Slice off the top of the loaf, about 1 1/4 inches from the top, and reserve this to use as a lid. Hollow out the loaf, leaving about a 3/4-inch border all the way around. (You can use the scooped-out bread to make breadcrumbs.)

Brush the entire inside of the bread and the bottom of the lid with pesto and season with sea salt and freshly ground black pepper. Place the rocket (arugula) in the base, then top with the chargrilled zucchini, making an even layer. Top with the mozzarella, then the salami, and next the red capsicum. Scatter with the basil leaves and drizzle the extra-virgin olive oil over the top, if you like. Cover with the lid.

Wrap the loaf in plastic wrap and put on a plate. Place a second plate on top and put a tin or two on top of the plate to weigh it down slightly. Leave in the fridge for 1 hour, or up to 4 hours, to allow the flavors to develop.

Wrap the loaf in a clean tea towel (dish towel) to transport it, and slice into thick wedges to serve.

Recipes excerpted with permission from A Moveable Feast by Katy Holder (Hardie Grant, 2017)


    • 2 slices rye bread
    • 2 slices firm white bread
    • 1 cup water
    • 1 pound lean ground beef
    • 1 medium onion, finely chopped
    • 1 egg, beaten to blend
    • 3 tablespoons freshly grated Parmesan cheese
    • 2 tablespoons minced fresh parsley
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 8-ounce can tomato sauce
    • 1 teaspoon dried oregano, crumbled
    1. Grease 9x5-inch loaf pan. Place rye and white breads in large bowl. Pour 1 cup water over. Let soak 5 minutes. Drain off any excess water. Mash bread finely with fork. Add ground beef, onion, egg, Parmesan, parsley, salt and pepper and mix well. Transfer to prepared dish. (Can be prepared 6 hours ahead. Chill.)
    2. Preheat oven to 375°F. Bake meat loaf 30 minutes. Pour tomato sauce over. Sprinkle with oregano. Bake 20 more minutes. Let stand 5 minutes.

      • 2 slices rye bread
      • 2 slices firm white bread
      • 1 cup water
      • 1 pound lean ground beef
      • 1 medium onion, finely chopped
      • 1 egg, beaten to blend
      • 3 tablespoons freshly grated Parmesan cheese
      • 2 tablespoons minced fresh parsley
      • 1 teaspoon salt
      • 1/4 teaspoon pepper
      • 1 8-ounce can tomato sauce
      • 1 teaspoon dried oregano, crumbled
      1. Grease 9x5-inch loaf pan. Place rye and white breads in large bowl. Pour 1 cup water over. Let soak 5 minutes. Drain off any excess water. Mash bread finely with fork. Add ground beef, onion, egg, Parmesan, parsley, salt and pepper and mix well. Transfer to prepared dish. (Can be prepared 6 hours ahead. Chill.)
      2. Preheat oven to 375°F. Bake meat loaf 30 minutes. Pour tomato sauce over. Sprinkle with oregano. Bake 20 more minutes. Let stand 5 minutes.

        • 2 slices rye bread
        • 2 slices firm white bread
        • 1 cup water
        • 1 pound lean ground beef
        • 1 medium onion, finely chopped
        • 1 egg, beaten to blend
        • 3 tablespoons freshly grated Parmesan cheese
        • 2 tablespoons minced fresh parsley
        • 1 teaspoon salt
        • 1/4 teaspoon pepper
        • 1 8-ounce can tomato sauce
        • 1 teaspoon dried oregano, crumbled
        1. Grease 9x5-inch loaf pan. Place rye and white breads in large bowl. Pour 1 cup water over. Let soak 5 minutes. Drain off any excess water. Mash bread finely with fork. Add ground beef, onion, egg, Parmesan, parsley, salt and pepper and mix well. Transfer to prepared dish. (Can be prepared 6 hours ahead. Chill.)
        2. Preheat oven to 375°F. Bake meat loaf 30 minutes. Pour tomato sauce over. Sprinkle with oregano. Bake 20 more minutes. Let stand 5 minutes.

          • 2 slices rye bread
          • 2 slices firm white bread
          • 1 cup water
          • 1 pound lean ground beef
          • 1 medium onion, finely chopped
          • 1 egg, beaten to blend
          • 3 tablespoons freshly grated Parmesan cheese
          • 2 tablespoons minced fresh parsley
          • 1 teaspoon salt
          • 1/4 teaspoon pepper
          • 1 8-ounce can tomato sauce
          • 1 teaspoon dried oregano, crumbled
          1. Grease 9x5-inch loaf pan. Place rye and white breads in large bowl. Pour 1 cup water over. Let soak 5 minutes. Drain off any excess water. Mash bread finely with fork. Add ground beef, onion, egg, Parmesan, parsley, salt and pepper and mix well. Transfer to prepared dish. (Can be prepared 6 hours ahead. Chill.)
          2. Preheat oven to 375°F. Bake meat loaf 30 minutes. Pour tomato sauce over. Sprinkle with oregano. Bake 20 more minutes. Let stand 5 minutes.

            • 2 slices rye bread
            • 2 slices firm white bread
            • 1 cup water
            • 1 pound lean ground beef
            • 1 medium onion, finely chopped
            • 1 egg, beaten to blend
            • 3 tablespoons freshly grated Parmesan cheese
            • 2 tablespoons minced fresh parsley
            • 1 teaspoon salt
            • 1/4 teaspoon pepper
            • 1 8-ounce can tomato sauce
            • 1 teaspoon dried oregano, crumbled
            1. Grease 9x5-inch loaf pan. Place rye and white breads in large bowl. Pour 1 cup water over. Let soak 5 minutes. Drain off any excess water. Mash bread finely with fork. Add ground beef, onion, egg, Parmesan, parsley, salt and pepper and mix well. Transfer to prepared dish. (Can be prepared 6 hours ahead. Chill.)
            2. Preheat oven to 375°F. Bake meat loaf 30 minutes. Pour tomato sauce over. Sprinkle with oregano. Bake 20 more minutes. Let stand 5 minutes.

              • 2 slices rye bread
              • 2 slices firm white bread
              • 1 cup water
              • 1 pound lean ground beef
              • 1 medium onion, finely chopped
              • 1 egg, beaten to blend
              • 3 tablespoons freshly grated Parmesan cheese
              • 2 tablespoons minced fresh parsley
              • 1 teaspoon salt
              • 1/4 teaspoon pepper
              • 1 8-ounce can tomato sauce
              • 1 teaspoon dried oregano, crumbled
              1. Grease 9x5-inch loaf pan. Place rye and white breads in large bowl. Pour 1 cup water over. Let soak 5 minutes. Drain off any excess water. Mash bread finely with fork. Add ground beef, onion, egg, Parmesan, parsley, salt and pepper and mix well. Transfer to prepared dish. (Can be prepared 6 hours ahead. Chill.)
              2. Preheat oven to 375°F. Bake meat loaf 30 minutes. Pour tomato sauce over. Sprinkle with oregano. Bake 20 more minutes. Let stand 5 minutes.

                • 2 slices rye bread
                • 2 slices firm white bread
                • 1 cup water
                • 1 pound lean ground beef
                • 1 medium onion, finely chopped
                • 1 egg, beaten to blend
                • 3 tablespoons freshly grated Parmesan cheese
                • 2 tablespoons minced fresh parsley
                • 1 teaspoon salt
                • 1/4 teaspoon pepper
                • 1 8-ounce can tomato sauce
                • 1 teaspoon dried oregano, crumbled
                1. Grease 9x5-inch loaf pan. Place rye and white breads in large bowl. Pour 1 cup water over. Let soak 5 minutes. Drain off any excess water. Mash bread finely with fork. Add ground beef, onion, egg, Parmesan, parsley, salt and pepper and mix well. Transfer to prepared dish. (Can be prepared 6 hours ahead. Chill.)
                2. Preheat oven to 375°F. Bake meat loaf 30 minutes. Pour tomato sauce over. Sprinkle with oregano. Bake 20 more minutes. Let stand 5 minutes.

                  • 2 slices rye bread
                  • 2 slices firm white bread
                  • 1 cup water
                  • 1 pound lean ground beef
                  • 1 medium onion, finely chopped
                  • 1 egg, beaten to blend
                  • 3 tablespoons freshly grated Parmesan cheese
                  • 2 tablespoons minced fresh parsley
                  • 1 teaspoon salt
                  • 1/4 teaspoon pepper
                  • 1 8-ounce can tomato sauce
                  • 1 teaspoon dried oregano, crumbled
                  1. Grease 9x5-inch loaf pan. Place rye and white breads in large bowl. Pour 1 cup water over. Let soak 5 minutes. Drain off any excess water. Mash bread finely with fork. Add ground beef, onion, egg, Parmesan, parsley, salt and pepper and mix well. Transfer to prepared dish. (Can be prepared 6 hours ahead. Chill.)
                  2. Preheat oven to 375°F. Bake meat loaf 30 minutes. Pour tomato sauce over. Sprinkle with oregano. Bake 20 more minutes. Let stand 5 minutes.

                    • 2 slices rye bread
                    • 2 slices firm white bread
                    • 1 cup water
                    • 1 pound lean ground beef
                    • 1 medium onion, finely chopped
                    • 1 egg, beaten to blend
                    • 3 tablespoons freshly grated Parmesan cheese
                    • 2 tablespoons minced fresh parsley
                    • 1 teaspoon salt
                    • 1/4 teaspoon pepper
                    • 1 8-ounce can tomato sauce
                    • 1 teaspoon dried oregano, crumbled
                    1. Grease 9x5-inch loaf pan. Place rye and white breads in large bowl. Pour 1 cup water over. Let soak 5 minutes. Drain off any excess water. Mash bread finely with fork. Add ground beef, onion, egg, Parmesan, parsley, salt and pepper and mix well. Transfer to prepared dish. (Can be prepared 6 hours ahead. Chill.)
                    2. Preheat oven to 375°F. Bake meat loaf 30 minutes. Pour tomato sauce over. Sprinkle with oregano. Bake 20 more minutes. Let stand 5 minutes.

                      • 2 slices rye bread
                      • 2 slices firm white bread
                      • 1 cup water
                      • 1 pound lean ground beef
                      • 1 medium onion, finely chopped
                      • 1 egg, beaten to blend
                      • 3 tablespoons freshly grated Parmesan cheese
                      • 2 tablespoons minced fresh parsley
                      • 1 teaspoon salt
                      • 1/4 teaspoon pepper
                      • 1 8-ounce can tomato sauce
                      • 1 teaspoon dried oregano, crumbled
                      1. Grease 9x5-inch loaf pan. Place rye and white breads in large bowl. Pour 1 cup water over. Let soak 5 minutes. Drain off any excess water. Mash bread finely with fork. Add ground beef, onion, egg, Parmesan, parsley, salt and pepper and mix well. Transfer to prepared dish. (Can be prepared 6 hours ahead. Chill.)
                      2. Preheat oven to 375°F. Bake meat loaf 30 minutes. Pour tomato sauce over. Sprinkle with oregano. Bake 20 more minutes. Let stand 5 minutes.


                      Watch the video: Italian Stuffed Picnic Loaf. Delish (July 2022).


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