Last but certainly not least in my series of using my leftovers from my antipasto platter, I am making stuffed meat and cheese bread. Two loaves of frozen French bread dough that I let come to room temperature and thaw out. Lightly flour your work surface and roll the bread out into a rectangle. Add all the leftover meats. It’s a mixture of salami, ham, hot and sweet soppressata, capicola, mortadella, and prosciutto. All the Italian meats I had left over. Sprinkle them on top of the dough and press them in with your fingers. Add leftover cheese and do the same thing. Roll up the bread and make sure you tuck the ends of the dough underneath each other. Preheat a Dutch oven at 400 degrees for 30 minutes to heat the cast iron up. Take parchment paper and crumple it up then smooth it out in the pot. Be careful because it’s hot hot hot. Place the rolled dough right in the middle. Squirt extra virgin olive oil on top and rub it all over the bread. This gives the bread a beautiful golden finish and allows the Parmigiano-Reggiano cheese to stick to it. Give the top a really good coating of cheese. That’s gonna give it that crunchy cheesy nutty exterior. Cover with the lid and pop it back in a 400 degree oven covered for 20 minutes. Then uncover and cook for another 15 to 20 minutes. This is perfect to dip in the soup we made earlier. So so so good. Comment recipe below and I’ll send it to your DM. La Dolce Vita Kelly style.
Dining and Cooking