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1 unsliced sourdough bread
3 red point peppers
1 big or 2 small courgette(s)
1 big or 2 small aubergine(s)
2 or 3 red onions
extra virgin olive oil to fry in
1/2 bunch fresh flat parsley
1/2 bunch fresh basil
1/4 teaspoon dried oregano
2 large, free range eggs
30g Pecarino Romano, grated
Ciambotta di Verdure is a simple but very tasty vegetarian lunch dish. The crispy bread crust together with the fresh vegetables, sheep cheese and eggs (all by Rechtstreex) is a delicious combination, even for non-vegetarians. Do start a day ahead for the tastiest result!
How to make Ciambotta di Verdure
Wash all vegetables and herbs then drain them then chop the herbs finely and grate the cheese.
Cut the top off the bread.
Scoop out the bread inside.
Remove the seeds and lists.
Cut the peppers into cubes.
Chop the courgette into cubes.
Also cube the aubergine.
Chop the onions into fine cubes.
Fry the peppers soft in olive oil.
Stir in sea salt & pepper.
Place the peppers in a bowl.
Fry all vegetables this same way.
Stir all fried vegetables in the bowl until combined then return them to the frying pan
Beat the eggs.
Solidify the eggs in the hot vegetables.
Quickly stir in herbs then season to taste.
Finaly fold in the cheese.
Wait a second for the cheese to melt.
Spoon the filling into the bread.
Drizzle some olive oil over the top.
Replace the lid on the loaf and set it aside overnight (at room temperature) to allow the bread to firm up. Next day cut the loaf into thick wedges and serve. Or pack it to take it with you, on a lovely picnic.
Mangiare gustoso!