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Italian loaf with tomato salsa
Italian loaf with tomato salsa
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Italian "pane bognato" loaf with a lusciously moist olive oil filling.
Ingredients:
  • 200g semi-dried tomatoes
  • 50g (1/3 cup) pine nuts, roasted
  • 1/2 clove garlic, crushed
  • 100ml extra virgin olive oil
  • 3 small zucchinis, trimmed, cut lengthwise into 5mm-thick slices
  • 1 red onion, thinly sliced
  • 22cm round rustic-style loaf of bread
  • 125g provolone dolce or fresh mozzarella, thinly sliced
  • 30g (1 cup) baby spinach
  • 2 x 125g cans tuna slices in oil, drained (see note)
  • 3 hard-boiled eggs, peeled, roughly chopped
Instructions:
  • In a food processor, blend together the semi-dried tomatoes, pine nuts, garlic, and 60ml (1/4 cup) oil until smooth to create the tomato salsa.
  • Preheat the grill to high heat. Arrange the zucchinis and onion on lightly greased oven trays. Drizzle with 2 tablespoons of oil, season with salt and pepper, then grill for 10 minutes until tender. Allow to cool before using.
  • With a sharp serrated knife, carefully remove the top of the loaf and set it aside. Hollow out the inside, leaving a 1cm-thick 'shell'. Coat the inside with half of the salsa using a brush.
  • Layer zucchinis, provolone, spinach, tuna, onion, and egg inside the loaf, pressing down between layers. Top with remaining salsa and replace the bread lid. Wrap tightly in plastic wrap, place in a tray, cover with another tray, and weigh down with cans to compress. Refrigerate for 3 hours. Cut into wedges to serve.

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