The big salad in bread bowl is a very original idea for a trip outdoors… nice to see and quick to prepare, it will certainly be a hit among your friends!
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Hi everyone, today the GialloZafferano kitchen has moved outdoors to prepare a funny summer recipe: the big salad in bread bowl. It’s a tempting and spectacular dish, since it is served inside a hollowed loaf of bread. But let’s see together what ingredients we’ll need:
• 2 loaves of bread of about 1 lb (500 g) each
• 1 zucchini / 1 medium eggplant
• 20 fresh basil leaves
• 2 tbsp of chives
• 1 red hot chili pepper
• 5,3 oz (150 g) of drained tuna in oil
• 4 medium tomatoes on the vine • 7 oz (200 g) of mozzarella
• 4 fillets of anchovies in oil
• 2,8 oz (80 g) of black pitted olives
• pepper / salt
• 1 red pepper / 1 yellow pepper
• 4 hard-boiled eggs / 1 red onion
• extra virgin olive oil
Let’s make together the big salad in bread bowl:
First of all, we’ll prepare the bread bowl, so cut the cap off in this way so as to form a sort of lid, after that hollow it by drawing the perimeter with a knife and removing the soft inner bread. You can dice and toast this soft inner part in a saucepan, with or without oil, and consume it together with the salad. As you can see, here I’ve already prepared the zucchini and the eggplant, which I’ve washed, cleaned, sliced and grilled. Here we have the peppers. Roast them in the oven or in a saucepan, and when they’re browned, let them sit in a plastic bag for half an hour to sweat, so that the skin will be easier to remove; after that cut them into halves, remove the inner seeds and strings, and cut them into strips.
In this bowl I’ve mixed all the grilled and roasted vegetables, cut into strips. All I have to do now is add the rest of the ingredients, a little olive oil, salt and pepper. The hard- boiled eggs will be added on top in the end.
Our big salad in a bread bowl is ready. Don’t you think it’s a lovely idea for a mid-summer trip? From Sonia and Giallozafferano, bye bye and see you next video recipe.