Stuffed Bread
I love dishes which lend themselves to being served any time of day, and hours after they have been prepared; as well as offering flexibility with ingredients. Stuffed bread is something I “invented” out of desperation and poverty, in my very early twenties; long before I had ever heard of a Stromboli, which of course, is what it is. Lately, I reintroduced it to my repertoire because it is so versatile and delicious.
This is perfect for a picnic or tailgate party; as well as a wonderful accompaniment to a piping hot bowl of soup! It travels well and it has great flavors.
Ingredients:
1-4 tablespoons of Olive Oil
1 very large Onion
4-6 cloves of roasted Garlic, depending on your taste
½ teaspoon of Sugar
1 lb. of chopped Spinach or Broccoli (frozen)
½ teaspoon of Nutmeg
1-2 tablespoons of butter
Salt and Pepper to taste
Spanish Sausage, sliced relatively thin – Chorizo (this is the dry, paprika infused pork sausage from Spain)
½ lb. of Ham
½ lb. of Cheese – Iberico or Manchego add great flavor, but this again is about your taste, Swiss or a smoked Gouda are also great choices
2 tablespoons of Butter
Egg wash
Sesame Seeds
Bread Dough (I made mine from scratch. However, you could buy a frozen loaf of bread dough, let it thaw, roll it out, stuff it, and reshape it, with similar results.)
Directions:
Place garlic cloves in a small ramekin, sprinkled with olive oil, and roast in a 350 degree oven for about 30 minutes, until soft and spreadable, remove from oven, squeeze them out of their skin, and set aside. Slice onion thinly, and place in a skillet with olive oil, on low heat, stir repeatedly, after about 15 minutes, sprinkle with sugar, and continue to cook until they are soft, and golden brown, in a perfect caramelized state, which could easily take another 30 minutes. Once onions are ready, add smashed garlic, and mix together.
In a separate skillet, sauté spinach, with olive oil, add salt and nutmeg; let it cook over low heat for about 15 minutes until all of the flavors are incorporated and the liquid evaporated. It is important that the spinach be flavorful and dry, or it will make the bread soggy. Let this mixture cool completely. If you try to use it warm it will wreck your dough.
On a floured surface, roll the dough into about a 9X11 rectangle, and spread the cooled sautéed vegetables over it, leaving about an inch boarder. Layer it with slices of ham, with ends interlocking. Next add a layer of cheese, also with ends interlocking. Then add the Spanish sausage, and finally the onions and garlic.
Roll the dough in on itself, tucking the ends in to create a firm seal. Brush the loaf with olive oil and sprinkled it with sesame seeds. Bake loaf for about a half of an hour, 400-degree oven. I think it is better warm, but it is also good at room temperature.
