Cheesy Stuffed Bread Boats with Vegetables and Prosciutto

Stuffed Bread Boats (Barchette di Pane Ripiene)

These Stuffed Bread Boats are an irresistible Italian appetizer, packed with a blend of creamy ricotta, savory prosciutto, and fresh vegetables, all nestled inside soft cereal rolls. This dish is perfect for serving at family gatherings, picnics, or as a hearty snack. The combination of melted cheese, eggs, and crispy pancetta ensures each bite is packed with flavor. Served warm or cold, these stuffed bread boats are sure to impress.

Ingredients

Instructions

1. Prepare the Bread: Start by hollowing out the bread rolls using a knife. Be sure to leave a sturdy bottom in each roll to hold the filling without breaking. You want the bread to maintain its shape, so carefully scoop out most of the inside, but leave the crust intact.

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2. Cook the Vegetables: Heat 2-3 tablespoons of extra virgin olive oil in a non-stick pan over medium heat. Once the oil is hot, add the diced zucchini and eggplant. Sauté the vegetables until tender, then remove from the pan and allow them to cool.

3. Prepare the Filling: In a large bowl, whisk the eggs. Add the ricotta cheese and mix well to create a smooth mixture. Stir in the cooked vegetables and chopped chives, seasoning with salt and pepper to taste. Lastly, chop the prosciutto cotto into small pieces and add it to the mixture. Grate the Parmigiano Reggiano and mix it into the filling, ensuring a rich, cheesy consistency.

4. Stuff the Bread: Using a ladle, carefully fill each hollowed-out bread roll with the prepared vegetable and cheese mixture. Be sure to evenly distribute the filling, ensuring that each roll is filled to the top without spilling over. For the best result, use a ladle that balances the solid and liquid portions of the filling to prevent the bread from becoming too soggy.

5. Brush with Egg Wash: In a small bowl, beat the remaining egg. Using a pastry brush, lightly coat the top of each stuffed bread roll with the egg wash. This will help achieve a golden, crispy top during baking.

6. Bake: Preheat your oven to 180°C (350°F) and place the stuffed bread rolls on a baking tray. Bake in the oven for about 25 minutes, or until the filling is set, and the top of the bread is golden and crispy.

7. Serve: Remove from the oven and allow the stuffed bread boats to cool slightly before serving. They can be enjoyed warm or at room temperature. Serve whole or slice them into smaller portions for easy sharing.

Tips for Perfect Stuffed Bread Boats

• Bread Selection: Cereal bread rolls are ideal for this recipe, but you can use any sturdy bread that can hold the filling. Make sure it’s not too soft or it may collapse during baking.
• Vegetable Variations: Feel free to experiment with different vegetables, like bell peppers or mushrooms, depending on what’s in season or your personal preference.
• Serving Suggestions: These stuffed bread boats make a wonderful appetizer but can also serve as a light meal when paired with a fresh salad.

Nutritional Information (per serving)

These stuffed bread boats are a versatile and delicious dish that will surely become a favorite in your culinary repertoire. Whether you enjoy them as an appetizer or as part of a larger meal, the combination of savory ingredients and crispy bread will leave everyone asking for the recipe!