Stuffed Sicilian Bread Popular Recipes

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Stuffed Sicilian Bread

"Big hit at dinner parties. My Italian family loves this!"

Ingredients :

• 1 large loaf crusty Italian bread
• 1 tablespoon olive oil
• 4 large shallots, chopped
• 2 cloves garlic, minced
• salt to taste
• 1 pinch ground black pepper, or to taste
• 1 (8 ounce) container ricotta cheese
• 4 ounces shredded mozzarella cheese
• 4 ounces shredded Parmesan cheese
• 4 ounces shredded Romano cheese
• 1 cup fresh basil leaves, torn
• 1/2 cup chopped fresh parsley
• 1 (6 ounce) can burgundy olives, drained
• 1 cup pitted kalamata olives, drained
• 1/2 cup large garlic-stuffed green olives, drained
• 2 (14 ounce) cans water-packed artichoke hearts, drained and cut into eighths
• 1 roasted red pepper, drained and cut into thin strips
• 1 tablespoon olive oil, or as needed
• 1 tablespoon shredded Parmesan cheese, for topping

Instructions :

Prep : 20M	Cook : 8M	Ready in : 46M

• Preheat oven to 350 degrees F (175 degrees C).
• Remove top of bread loaf to create a long boat-shaped loaf. Pull out much of the soft bread to form a shell inside the crust. Reserve chunks of bread and break into evenly sized medium pieces.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir shallots until softened, 3 or 4 minutes. Add garlic and cook until fragrant, about 1 more minute. Transfer reserved bread pieces to skillet. Add salt and pepper. Cook and stir until bread has absorbed some of the olive oil, about 2 minutes. Remove from heat.
• Place ricotta, mozzarella, 4 ounces Parmesan, and Romano cheeses in a mixing bowl. Add basil and parsley; mix well. Transfer bread mixture to bowl. Stir in burgundy olives, kalamata olives, green olives, artichoke hearts, and red pepper strips. Add a pinch of pepper. Mix well.
• Place bread shell on a rimmed baking sheet. Drizzle inside with 1 tablespoon olive oil. Fill with the cheese mixture. Top with 1 tablespoon shredded Parmesan cheese.
• Bake in preheated oven until loaf begins to get crisp and filling is bubbly, 20 to 30 minutes.

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