Italian Loaf With Tomato Salsa

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In Italy they call this loaf pane bognato, which means 'bathed bread', thanks to its irresistibly moist olive oil filling.

The ingredient of Italian Loaf With Tomato Salsa

• 200g semi dried tomatoes
• 50g 1 3 cup pine nuts roasted
• 1 2 clove garlic crushed
• 100ml extra virgin olive oil
• 3 small zucchinis trimmed cut lengthwise into 5mm thick slices
• 1 red onion thinly sliced
• 22cm round rustic style loaf of bread
• 125g provolone dolce or fresh mozzarella thinly sliced
• 30g 1 cup baby spinach
• 2 x 125g cans tuna slices in oil drained see note
• 3 hard boiled eggs peeled roughly chopped

The Instruction of italian loaf with tomato salsa

• to make the tomato salsa process the semi dried tomatoes pine nuts garlic and 60ml 1 4 cup oil in a food processor until smooth
• preheat grill to high place zucchinis and onion separately on lightly greased oven trays drizzle with the remaining 2 tablespoons oil season with salt and pepper and grill for 10 minutes or until soft set aside to cool
• using a serrated knife cut the top off the loaf and reserve scoop out the soft centre leaving a 1cm thick u2018shellu2019 brush the cavity with half the salsa
• place zucchinis provolone spinach tuna onion and egg in layers inside the loaf pressing down between layers spread the remaining salsa on top and replace the bread lid wrap tightly in plastic wrap transfer loaf to a tray and cover with another tray place something heavy on top such as several cans of food to compress refrigerate loaf for 3 hours to serve cut into wedges

Nutritions of Italian Loaf With Tomato Salsa

calories: 694 534 calories
calories: 34 grams fat
calories: 8 grams saturated fat
calories: 60 grams carbohydrates
calories: 16 grams sugar
calories: n a
calories: 33 grams protein
calories: n a
calories: 828 55 milligrams sodium
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calories: nutritioninformation