recipes
Maltese antipasta loaf
2012-05-15
Ingredients
- 1 Maltese loaf or 2 small ones
- Tomato paste (ROSITA)
- 2 cloves garlic
- Drizzle olive oil
- 2 zucchini, sliced and grilled
- 1 egg plant, sliced and grilled
- 1 tub bigilla (CAMEL BRAND)
- Few sun-dried tomatoes (CAMEL BRAND)
- 4 Gozitan cheeselets, gbejniet (CAMEL BRAND)
- 3 tbsp black olives (CAMEL BRAND)
- 2 tbsp capers (CAMEL BRAND)
- Fresh basil leaves
- 2 large tomatoes, sliced
- 3 boiled potatoes, sliced
- 1 onion, sliced
Method
Using a sharp serrated knife, cut a lid off the top of the bread. Hollow out the soft flesh from the bread, leaving a thin layer of bread all around inside. Whiz together the olive oil, garlic and tomato paste, and use to brush the inside of the hollowed loaf crust, Next, start filling the loaf by alternating layers of all the remaining ingredients. Continue this process until the loaf is full. Cover the filled loaf with the lid and wrap up completely with foil. Place a plate on top of the loaf to weight it down and refrigerate overnight. The following day you will need to bake the stuffed loaf in a moderate oven for approximately 30 minutes, still wrapped in the foil. When ready, remove the loaf from the oven, carefully remove the foil and allow to cool before slicing and serving.
Suggested accompanying wine: DELICATA Pjazza Regina Red I.G.T. Maltese Islands
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