Pane' Pienne (Stuffed Easter Bread)
Source of Recipe
Nanny Grazie Adams
List of Ingredients
3 lbs. bread dough
4 hard boiled eggs
1 stick pepperoni, cubed
6 raw eggs
1/2 lb. Genoa salami, cubed
1 lb. ricotta
1/2 lb. ham, cubed
1 c grated cheese
1/2 lb. mozzarella, cubed
salt & pepper
Preheat oven to 400 degrees.
You may make the dough or buy it frozen in a supermarket or at a bakery.
Mix all the ingredients but the dough. You can use any combination of meats and cheeses, such as prosciuttini, farmer's cheese, etc. You can even use bits of leftover provolone or American cheese. If mix is too dry, add more eggs.
Cut the dough in thirds and roll each out about 1/2" thick. Spread mix over the dough and roll up jelly roll fashion. Place in oblong pan. Do not use a cookie sheet unless it has a rim as this bread may leak. Beat an egg yolk and coat the top of each loaf. Bake for 15 minutes. Reduce heat to 325 and bake for approximately 1 hour.
My mother made this any time the fancy struck her. She would buy the ends of cold cuts from the market along with the ends of the various cheeses. When Forte's Market was open in North Branford, I did the same thing. Most markets use them in ham salads or other prepared foods. If you can find a store to buy them at, it is the cheapest way to go. You can freeze them until you have enough.
You can make a pie crust and bake this as an open pie. You can also use store bought crusts. Bake as above. It will be soft with all the cheese but firms up as it cools.
Recipe
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