Bread Bowl with an Antipasti Filling
Bread Bowl with an Antipasti Filling - Surprising: Here, the flooring is times not to, but served in bread.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 296 cal. | (14 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 334 mg | (8 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 10 mg |
Ingredients
- Ingredients
- 1 handful Basil (40 grams)
- 1 Tbsp Pine nuts (15 grams)
- 1 pc Parmesan (30 grams)
- 1 garlic clove
- 80 milliliters olive oil
- salt
- peppers
- 12 Artichoke hearts (jarred)
- 150 grams roasted red Bell pepper (jarred)
- 2 scoops Mozzarella (about 125 grams)
- 150 grams baby Spinach
- 1 round Farmhouse bread (750 grams)
- 1 Tbsp lemon juice
Preparation steps
Rinse and spin dry the basil. Pick the leaves from the stem. In a dry sauté pan, toast the pine nuts until fragrant, then pour into a cool dish. Grate the Parmesan.
To make the pesto, peel the garlic and purée with basil and pine nuts in a blender. Add the oil gradually and then stir in Parmesan. Season the pesto with salt and pepper.
Drain the artichokes and roasted red peppers. Cut the mozzarella into slices.
Rinse the spinach and blanch in boiling salted water for 1 minute. Drain in a colander and rinse with cold water. Drain well.
To make a bread bowl, cut a lid from the bread and hollow out the insides of the bread, leaving a shell about 1 cm (3/8 inch) thick. Spread the inside of the bread bowl with pesto. Layer in the mozzarella, peppers, and spinach. Season with salt and pepper. Add the artichokes and sprinkle with lemon juice. Return the bread lid and let the antipasti marinate for 1 hour.
To serve, cut the bread into wedges.
