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Ingredients
Stuffed Bread
- Ingredients
- 1 loaf white bread
- 2 Zucchini
- 6 Tomatoes
- 2 scoops Mozzarella
- 50 grams black Olives (pitted)
- 100 grams Chestnut mushroom
- 1 shallot
- 1 garlic clove
- olive oil
- 1 handful Spinach
- 1 tsp thyme
- salt
- freshly ground peppers
Cut a lid off the loaf of bread and scoop out the insides.
Rinse the zucchini and cut lengthwise into thin slices.
Blanch the tomatoes in scalding water, then peel them, cut into quarters and remove seeds.
Cut the mozzarella into slices.
Chop the olives.
Clean the mushrooms thoroughly and cut into slices.
Peel and finely chop the shallots and garlic.
Rinse the spinach and blanch in salted water quickly, then drain.
Place the zucchini and tomatoes on an oiled baking sheet, drizzle with olive oil, sprinkle with thyme, salt and pepper and bake in preheated oven at 200°C (approximately 400°F) for 5-10 minutes, until the vegetables are softened but not cooked through.
Sauté the shallots and garlic in 2 tablespoons of hot oil, add the mushrooms and cook for 2-3 minutes. Season with salt and pepper.
Alternate layering the mushrooms, vegetables and cheese inside the bread. Drizzle a little olive oil, salt and pepper between each layer. Replace the lid, refrigerate for 2 hours and serve in slices.