Italian bread filling "Antipasti" (side dish)
Votes: 1
Time: 1 hour 50 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Serving size: 1 of 14 servings
Calories 279, total fat 18 G., saturated fats 6 G., proteins 11 G., carbohydrates 20 G., fiber 2 G., cholesterol 48 mg, sodium 504 mg, sugar 3 G.
Serving size: 1 of 14 servings
Calories 279, total fat 18 G., saturated fats 6 G., proteins 11 G., carbohydrates 20 G., fiber 2 G., cholesterol 48 mg, sodium 504 mg, sugar 3 G.
This bread stuffing with Italian delicacies differs from the traditional American stuffing traditionally served with turkey on Thanksgiving. In addition to toasted bread cubes, it contains two types of deli meats—Genoa salami and soppressata, provolone cheese, and giardiniera pickled vegetables—traditional ingredients of the Italian antipasti. All the ingredients complement each other harmoniously, resulting in a delicious and juicy side dish. It is baked separately from the turkey.
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:
- 16 cups semolina sesame bread, cut into 1-cm cubes (about 450 g)
- 0.5 cups extra-virgin olive oil + extra for greasing the pan
- 4 cloves garlic, crushed
- 2 red onions, chopped
- 60 g thin slices Genoa salami, cut into pieces (about 0.5 cups)
- 60 g thin slices of hot sopressata, cut into pieces (about 0.5 cups)
- 3/4 cup giardiniera (Italian pickled vegetables), drained and chopped
- 1 teaspoon dried oregano
- 4 cups lightly salted chicken broth
- 2 large eggs, lightly beaten
- 110 g provolone cheese, cut into 1 cm cubes (about 1 cup)
- 0.5 cup chopped fresh parsley
- 2 tablespoons unsalted butter
We recommend
Recipes with similar ingredients: Italian bread, provolone cheese, sopressata, salami, jardiniere, oregano
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). In a large bowl, toss the bread cubes with olive oil and half the garlic. Arrange them on 2 baking sheets in a single layer. Bake until crisp and golden, 20-25 minutes. Let cool.
- In a large, deep skillet, heat the remaining 1/4 cup olive oil over medium-high heat. Add the red onion, salami, and soppressata and cook, stirring occasionally, until the onion is softened, about 6 minutes.
- Add the giardiniera, oregano, and remaining garlic and continue cooking, stirring occasionally, until the garlic begins to brown, 2 to 3 minutes. Add the chicken broth and bring to a simmer.
- Combine the toasted bread and sausage mixture in a large bowl, carefully distributing and moistening the bread. Add the beaten eggs, provolone cheese, and parsley.
- Grease a 3-quart (3-liter) baking dish with olive oil. Add the bread filling and arrange pieces of butter on top. Cover with foil and bake for 30 minutes. Remove the foil and continue baking until golden brown, another 20-30 minutes.
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