Tag: stuffed

Stuffed baguette: how to prepare it in three variations – Italian Cuisine


Or how to make a great impression at the table by serving a spectacular and tasty appetizer in a few simple steps

What we propose in this article is a starter very clever that can be prepared in many ways starting from one baguette.
The baguette, or it loaf, is the protagonist of this very versatile recipe that you can modify with the ingredients you prefer.
What we want to achieve is one stuffed baguette without being cut in half.

The choice of bread

The most important thing to do is to choose the right type of bread: a baguette not too crunchy on the outside, absolutely fresh from the day and soft. This step is very important because the baguette will have to be cut only at both ends, emptied in the center to remove the crumb and then stuffed with a soft and creamy filling. Above all, it must not break!
Once full, rests wrapped in foil in the refrigerator until ready to be served in slices.
The great thing about these slices is that they will have an outer bread frame and the filling concentrated only in the center.

stuffed-baguette

How to make the baguette filled with tuna: the recipe

Proceed to empty the baguette as already explained.
Gently remove the crumb so as not to break the outer crust.
Separately mix 200 g of tuna in oil, 100 g of spreadable cheese, 50 g of pitted green olives, 50 g of pitted black olives and 50 g of mixed pickles.
Also add a part of the crumb to make the filling more compact and then stuff the baguette with the help of a spoon first from one end towards the center and then from the other end towards the center.
Wrap everything with aluminum foil or cling film and leave in the refrigerator to rest for about an hour.
Cut the baguette into slices thick enough otherwise they could break and place them on a serving tray as if they were canapés. Decorate them with capers, if you like them.

Vegetable version

If you don't want to use tuna or cold cuts, you can mix it with the cheese grilled vegetables and if you want a softer filling replace the spreadable cheese with the mascarpone cheese.
For a lighter version opt for the ricotta cheese.

Stuffed baguette sweet version

This is a easy dessert, perfect to prepare even a little in advance and with very few ingredients.
We suggest a filling with ricotta, chocolate chips and candied fruit, always with the addition of a little bread crumbs.
But you can also choose a greedy variant based on mascarpone and Nutella, or one at the fruit which is prepared by mixing spreadable cheese, mascarpone or ricotta with sugar, or honey, and red fruits.

Stuffed loaf

If you love the idea of ​​stuffed bread as an appetizer, you can also try it with classic loaf, stuffed, but then heated in the oven.
With a serrated knife cut the surface without reaching the base and drawing a grid.
Put inside the cuts cheeses and cold cuts and then bake at 200 ° for 10 minutesjust long enough to melt the cheese.
The stuffed loaf should be placed in the center of the table to be consumed directly with the hands by all the diners.

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Recipe stuffed lettuce patties – Italian Cuisine

Recipe stuffed lettuce patties


  • 300 g Head lettuce
  • 2 pcs Zucchini
  • 250 g Yellow pepper
  • 4 pcs Slices of bread
  • 1 pc Egg
  • Grated Parmesan
  • Garlic
  • Parsley
  • Basil
  • Extra virgin olive oil
  • salt
  • pepper

For the recipe of the stuffed lettuce pies, wash and peel the lettuce; scald the leaves in boiling water, draining them as soon as they begin to wilt (it will take about 1 '); put them in a basin of cold water.

Clean the pepper and cut it into cubes. Tick ​​the courgettes and cut them into thin slices with the mandolin. Peel a clove of garlic and chop it. Also chop the bread coarsely. Heat 50 g of oil in a pan with the garlic and a pinch of chopped parsley, add the bread and toast it well, stirring for 2-3 minutes.

Brown the pepper in 2 tablespoons of hot oil in another pan; after 3 'add the courgettes and continue cooking for another 3-4'; finally add salt and pepper and mix the vegetables with 2 tablespoons of parmesan, some chopped basil leaves and the egg. Spread a light layer of toasted bread (about half) on the bottom of 4 tartlet molds, place 4-5 lettuce leaves on top with the stalk outwards, fill with vegetables, close the lettuce leaves, sprinkle with a thread of oil and sprinkle with grated parmesan.

Bake at 190 ° C for 15-17 ′, take out and serve with the remaining toast.

Stuffed cuttlefish – 's stuffed cuttlefish recipe – Italian Cuisine

»Stuffed cuttlefish - Misya's stuffed cuttlefish recipe


First wash and peel the tomato, then cut it into cubes.
Put in a bowl: crumbled bread, diced bread and cheese, pitted olives, fresh marjoram and blend with a blender, then also incorporate the egg and season with salt and pepper.

Rinse the cuttlefish, pat them with kitchen paper, make a cut along the bag and, with a teaspoon, stuff.

As they are filled, arrange the cuttlefish on a baking sheet lined with parchment paper and season with a drizzle of oil.

Then bake for 10-15 minutes in a preheated convection oven at 190 ° C.
The stuffed cuttlefish are ready, serve them immediately.

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