Sunday, September 12, 2010

stuffed tuscan loaf

When deciding on what food to take on a fathers day picnic, the last thing i wanted to do was cook once we arrived.
So when deciding what to take one of things I went with was a stuffed Tuscan loaf, I took a large Tuscan cob loaf that I hollowed out and filled with all the things I love, basil pesto, fresh cut continental meats, grilled and marinated vegetables and provolone cheese.

This dish is something that the wives of men working in the fields would generally prepare, it was one way to have all their lunch in a easy to eat and carry way.

You could fill the loaf with what ever you like. for mine i hollowed out the loaf, and spread the entire inside with basil pesto.

Then layered all the things i like in side, fresh sliced, leg ham, proscuttio, various types of salami, fresh sliced tomato. fresh basil leaves, provolone cheese, feta cheese, fire roasted red peppers, grilled eggplant, olives and English spinach leaves.

You need to alternate the layers until it is full and compacted to the top, remember to work on the colours for maximum effect once you cut it open.

Once you have filled it to the top, ensuring the fillings are compacted tight, spread the lid with pesto and place on top, wrap in cling film and place in the fridge for at least 1 hour to set.

When read to serve cut in wedges with a sharp knife and enjoy.

Some of the other items we took were, bacon and leek tarts, rosemary and parmesan crumb chicken tenderloins, pizza bites, sweet potato risotto balls, roasted chicken thighs stuffed with ricotta and sun-dried tomatoes and lamb koftas.

While everyone one else was trying to get around the public BBQ that never seem to heat up down by the river, we were sitting back in the sun enjoying lunch and having a glass of wine.

That''s a stress fee fathers day.