Stuffed Sicilian Bread
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
928
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).