Stuffed Cob - Calabrese Inspired
This stuffecd cob is Inspired by a popular Calabrese special. We have created the most explosive flavour bomb ever! Boom! a Cob for your gob!
Leftovers - No cook - No water
Ingredients
- 1 Cob of bread or a large crusty loaf
- 1 Bell Pepper
- 1/2 cup Black Olives
- 1/2 cup Sundried Tomatoes
- 50 g Prosciutto
- 50 g Bresaola
- 2 tbsp Piquante Peppers
- 2 tbsp Mayonaise
- 1 tsp Smoked Paprika Powder
- 1/2 tsp Chill Powder
- 1 Squeeze Lemon
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 Clove of Garlic
- 125 g Fresh Mozzarella
- 75 g Parmigiano Reggiano
- 1/2 cup Fresh Basil
- 1/2 cup Fresh Parsley
Instructions
- Slice the top off of your cob loaf and pull out all the soft bread inside. Keep this for another recipe or for croutons.
- In a small bowl mix the mayo, paprika, chilli powder and a squirt of lemon until it has all combined.
- Using a table spoon spread and line the inside of your loaf. Don't forget the lid.
- Take your food chopper and rough chop the pepper, garlic, sundried tomatoes, olives and piquante peppers.. Make sure that garlic clove gets the chop!
- Spread a layer of the veggie mix inside the cob.
- Add a layer of Mozzarella.
- Adda layer of Prosciutto.
- Add a layer of Bresaola.
- Add a layer of Parmigiano Reggiano cheese.
- Add a layer of torn Basil and Parsley .
- Add another layer of Parmigiano Reggiano cheese.
- Place the lid back on the cob.
- Wrap in tin foil.
- Squash the cob with your body weight or with the help of a heavy pan.
- Place in the fridge for at least an hour so everything cures and marinates.
- Remove from the fridge, slice into 8 wedges and watch one anothers face erupt with flavour!
Video
Nutrition
Calories: 179kcalCarbohydrates: 7gProtein: 10gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 28mgSodium: 738mgPotassium: 363mgFiber: 2gSugar: 4gVitamin A: 1341IUVitamin C: 30mgCalcium: 232mgIron: 1mg
Tried this recipe?Let us know how it was!