Pane Ripieno

With it's flavorful olive pesto and creamy mozzarella, Pane Ripieno is a crowd-pleaser. Minimal prep makes it an easy go-to recipe for any gathering, offering a satisfying blend of textures and tastes.

STEP 1

Preheat your oven to 400°F (200°C). Line a springform pan with parchment paper.

STEP 2

Carefully slice the bread in a crisscross pattern without cutting through to the bottom, creating a flower-like grid of squares.

STEP 3

Using a pestle and mortar or a food processor, combine the country mix olives, garlic, extra virgin olive oil, dried oregano, a pinch of sea salt, and black pepper. Grind or pulse until you achieve a coarse pesto consistency.

STEP 4

Gently rub the olive pesto into the crevices of the bread, taking care not to break the loaf.

STEP 5

Stuff each crevice with slices of fresh mozzarella, making sure the cheese is evenly distributed throughout the bread.

STEP 6

Place the bread in the prepared pan. Drizzle with a bit more olive oil and a heavy sprinkle of oregano.

STEP 7

Cover the bread loosely with aluminum foil over the top and bake for 10 minutes.

STEP 8

Remove the foil and continue to bake for another 10-15 minutes, or until the cheese is fully melted and bubbly.

Serve this Pane Ripieno warm, alongside a glass of your favorite Gratsi wine. Buon appetito!