Tonight's Dinner -- Filled Bread

Toast
mse1152 on 27 Apr 2007 at 19:33

I've been wanting to make this recipe for a couple of weeks, and finally made time for it tonight. The recipe is at:

http://www.theartisan.net/bredfrm.htm

I can't create a link to the exact recipe, but you can click on 'Pane Ripieni' in the left column to see it. It's really versatile...you can create any filling you want. I made it with Swiss chard, garlic, and broccoli, and mozzarella here and there. I sprayed it with olive oil and sprinkled sesame seeds on, but most of them jumped off as soon as I touched a knife to the loaf. Hmmm, maybe an egg wash next time. I meant to include crumbled feta as well, but was overcome by toddler-induced brain damage, and just forgot. It's Friday, after all...

oooooohhhhhh!

oooooohhhhhh!

 

A Little Slice of Heaven

A Little Slice of Heaven

Give it a try. It's easy and very satisfying, especially with your favorite wine. mmmmmmmmmmm...!

Sue

mse1152,

That's a delicious looking bread. Thanks for posting photo. It always helps to see it. If only it were possible to taste or at least smell it over the internet. The swiss chard filling sounds especially good to me. As far as sesame seeds sticking, one thought, if you don't mind milk, is to paint it with milk. That's what I've found works with the hamburger buns I posted a while back in a blog entry, which I got from Bernard Clayon's hamburger bun recipe.

Bill

Wow, what a great meal idea, thanks for the recipe and that does sound great with a good glass of wine. If I get time I'd like to try a sourdough version of it using semolina flour (similar to the BBA Pan Siciliano recipe) and see how it comes out. I grow Swiss chard in my garden so looks like a great use for it.

browndog5,

I usually saute chard with garlic, etc. and dump it on tortellini, but this was a tasty new way to use it.  We belong to a CSA organization (community supported agriculture) and get a box of produce twice a month.  Their chard was huge!  Now if I could just figure out what to do with the turnips...

Sue 

but you reminded me, Sue, that one of my favorite breads is a white loaf with mashed parsnips in about the same proportion as you would add potato, or maybe a little more. Afraid you're on your own with the turnips. (I think deer like them!)

Back home in New England the Italian delis/bakeries make wonderful stuffed breads..broccoli/cheese..spinach/sausage. Not quite a calzone..but more stuffed than your loaves. I'm anxious to give this a try and tweak it a bit..Thanks!

Sue, this recipe is wonderful- it was supper last night. My filling was chard, veggie sausage (it's GOOD, you people!) plenty of sauteed onions and garlic and roasted red pepper padded with mozzarella and provolone. Wish I would have remembered your feta suggestion, and it could have used more cheese to make it divine, but oh my it was good. There was a pretty good blowout on one side but still sliced up nicely and it's about gone today. Also I did an egg wash and the sesame seeds stuck like glue. Another one my husband wants me to make for camp cooking.

pane reipini

is very good, but I'll never be able to get anyone else but me to eat it!! That version looks and sounds great. Thanks for sharing!
in fairness to the fake-meat naysayers, it did used to seem like a variety of cardboard, but lately there's been a renaissance. The secret is not to tell 'em what they're eatin'!