Bread "lasagna"From choclytcandy 6 years ago
- 1-pound loaf of rustic, day-old bread shopping list
- 1/2 cup plus 3 tbs extra virgin olive oil, plus extra for the dish shopping list
- 2 garlic cloves, chopped shopping list
- 3/4 cup chopped fresh flat-leaf parsley shopping list
- 2 cups peeled coarsely chopped garden tomatoes shopping list
- 1 1/2 tsp dried oregano shopping list
- 1/2 cup freshly grated pecorino cheese shopping list
- 4 oz sliced Fontina cheese shopping list
- 1 to 1 1/2 cups mild beef broth or water shopping list
How to make it
- Preheat oven to 200 degrees. Cut the bread into 1/2-inch slices and set them on a baking sheet. Depending on the freshness of the bread, bake for 30 to 45 minutes. Just dry the bread; do not allow it to color. Remove from the oven and raise the heat to 375 degrees.
- Heat 3 tbs of olive oil, the garlic, and 1/2 cup of the parsley over medium heat until fragrant, about 5 minutes. Add the tomatoes with their juice and simmer for 15 minutes, breaking down the tomatoes with a wooden spoon. The sauce should be chunky and glossy.
- Spread enough olive oil to coat an 8-inch square gratin dish or equivalent. Evenly distribute 1/3 cup of the tomato sauce. Layer slices of bread on top of the tomato sauce. Drizzle with 2 tbs olive oil and sprinkle with 1/2 tsp of the oregano and a tbs of parsley.
- Spread a third of the remaining tomato sauce over the bread and drizzle with 2 tbs of the olive oil. Sprinkle a heaping tbs of pecorino and layer half of fontina.
- Repeat steps, starting with the bread. Add a final layer of bread and the remaining tomato sauce. Add 1 to 1 1/2 cups of broth or water to moisten the layers, depending on how dry you bread is. Sprinkle remaining 1/2 tsp dried oregano, the remaining parsley and cheese. Drizzle with rest of olive oil.
- Cover and bake for 45 min. Uncover and cook for 15 more minutes. Let rest for 10 min. before serving.