Ciabatta filling with chestnuts and pancetta (side dish)
Votes: 2
Time: 1 hour 30 min.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
This ciabatta stuffing with chestnuts and pancetta is a delicious twist on the traditional bread stuffing served with turkey at Thanksgiving. Cubes of rustic ciabatta are mixed with toasted pancetta and vegetables. Chestnuts and salted Parmesan add a pleasant nutty flavor. Combine all ingredients on a baking sheet with beaten eggs and bake in the oven until the stuffing is set and crusty. It's delicious and very moist.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 80 g butter
- 220 g pancetta, cut into 0.5 cm cubes.
- 2 large onions, finely chopped
- 2 carrots, peeled and finely chopped
- 3 stalks celery, finely chopped
- 2 tbsp chopped fresh rosemary leaves
- 3 cloves garlic, chopped
- 2 x 200g cans of canned peeled whole chestnuts, coarsely broken
- 1/4 cup chopped fresh parsley leaves
- 450 g of yesterday's ciabatta, cut into 2 cm cubes.
- 2/3 tbsp. freshly grated parmesan
- 1 cup (or more) canned low-sodium chicken broth
- 2 large eggs, beaten
We recommend
Recipes with similar ingredients: ciabatta bread, chestnuts, carrot, celery, garlic, Parmesan cheese, eggs, rosemary, pancetta
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Grease a 14 x 10 x 2-inch (37.5 x 25 x 5 cm) glass baking dish. Melt 2 tablespoons of butter in a large heavy-bottomed skillet over medium heat. Add the pancetta and cook until golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl.
- In the same skillet, melt the remaining butter over medium heat. Add the onion, carrot, celery, rosemary, and garlic. Sauté until the onion is very soft, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to a large bowl with the pancetta.
- Add the bread and Parmesan and stir to distribute evenly. Add enough broth to moisten the mixture. Season with salt and pepper to taste. Stir in the eggs.
- Transfer the filling to the prepared pan. Cover with foil, greased side down, and bake until heated through, about 30 minutes.
- Then remove the foil and continue baking until the top is golden brown and crispy, about 15 more minutes.
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