Stuffed Italian Loaf
- 3MTA3 Mar 18, 2013 09:52 AM
Long time ago when my brother was home from Purdue, he took a (par-baked) Italian loaf, slit it lengthwise, scooped out the innards, mixed some of it with (cooked)ground beef, (veggies and seasoning), put it back in the loaf, tied it up and baked it. Any ideas, on the origin,ect..... Thanks
"Traditionally made at Easter, Casatiello Napoletano is rustic and savoury. When made any other time of year, it goes by the appellation Tortano, which doesn’t have boiled eggs on the ingredients list, unlike CN. So I’ve gone for CN, even if its not Easter. Thinking of which, does it really matter?"
This is a quote from the Food52 blog. It sounds like a traditional stuffed bread to me, but I don't see why you couldn't use a filling of your own. In fact I've seen it made with Italian cold cuts and cheeses. Frankly it rather reminds me of a calzone.
Your brother probably made an easier version of the same thing... Of course I'm just guessing here but. the recipe could be a start for you...