Total Pageviews

Tuesday, May 8, 2018

••••ITALIAN STUFFED PICNIC LOAF๐Ÿ”๐Ÿง€๐Ÿฅ–๐Ÿ…๐Ÿฅ—๐Ÿฅฉ๐Ÿท๐Ÿš๐Ÿฎ๐ŸŒฟ๐Ÿž๐Ÿฅ!!••••

(Source: delish.com recipe, photo and videos & Lauren Miyashiro & Jonathan Boulton)
















































••••ITALIAN STUFFED PICNIC LOAF!!
๐Ÿง€๐Ÿฅ—๐Ÿ…๐Ÿง€๐Ÿฅ—๐Ÿ…๐Ÿง€๐Ÿฅ—๐Ÿ…๐Ÿง€๐Ÿฅ—๐Ÿ…๐Ÿง€๐Ÿฅ—๐Ÿ…
••••ENJOY THE VIDEO!!
๐Ÿฅช๐Ÿง€๐Ÿ…๐Ÿฅช๐Ÿง€๐Ÿ…๐Ÿฅช๐Ÿง€๐Ÿ…๐Ÿฅช๐Ÿง€๐Ÿ…๐Ÿฅช๐Ÿง€๐Ÿ…
YIELDS: 4 - 6
PREP TIME: 0:20
TOTAL TIME: 0:20

Ingredients
1 large sourdough boule
1/3 lb. ham, sliced and folded
1/4 lb. provolone slices
1 c. Marinated artichoke hearts, chopped
1/2 lb. fresh mozzarella, sliced
2 tomatoes, sliced
balsamic vinegar, for drizzling
Extra-virgin olive oil, for drizzling
kosher salt
Freshly ground black pepper
1/2 fresh basil, torn
1/3 lb. salami
2 c. butterhead lettuce
Directions
  1. Slice off the top of the boule and set it aside. Scoop the bread outside of the inside of the boule to create a bread bowl. Reserve the scooped-out bread for another use, like snacking.
  2. Lay folded ham slices in the bottom of the bread bowl. Top with provolone, artichoke hearts, mozzarella and tomatoes. Drizzle balsamic vinegar and olive oil over tomatoes then season with salt and pepper. Top with basil, salami and lettuce, then cover with the reserved top of the boule. 
  3. Slice into 4 to 6 wedges, depending on the size of your loaf. Serve cold or at room temperature.
๐Ÿฅช๐Ÿฅ—๐Ÿ…๐Ÿง€๐Ÿฅช๐Ÿฅ—๐Ÿ…๐Ÿง€๐Ÿฅช๐Ÿฅ—๐Ÿ…๐Ÿง€๐Ÿฅช๐Ÿฅ—๐Ÿ…๐Ÿง€

No comments:

Post a Comment