How I Taught My Brother To Cook

Improvisational Tuscan-Provençal-Catalan Cookery (and other good stuff to eat)

Pane Ripieno (Stuffed Bread)

Dough from pane di Napoleone. Filling is sweet sausage, mushrooms, wine, tomato, basil, parsley, mozzarella, salt & pepper.

Rating:
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Views: 1456

Comment by John Barrows on January 1, 2010 at 2:58pm
I'm thinking that this (like my pizza rustica) would be good with some hard-cooked eggs as part of the filling
Comment by Patrick on January 2, 2010 at 3:46am
The eggs don't do anything for me here. I use hard boiled eggs in my bracciole, though.
Comment by Debbie on January 3, 2010 at 5:18pm
This was very good, and I am not usually a fan of filled/stuffed breads. The hard cooked eggs as part of the filling are more of an Easter tradition, from what I remember.

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