Recipe

Al Fresco Bread Recipe

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Ingredients

1/4 c sugar .
1 tbsp mild table mustard .
1 c sliced fresh parsley, preferably flat-leaf .
6 garlic cloves (or more) .
1/4 c lime juice .
3/4 c thin shavings parmesan cheese .
Dressing .
3-4 bell peppers, preferably in different colours .
1 tsp salt .
1 1/2 lbs peeled fresh large shrimp .
1/2 c soft butter, for spreading .
1/4 c virgin olive oil .
1 large mediterranean-style bread, fat & long, about 14-inch /36cm long .
1/3 tsp sugar .
12 kalamata olives .
2 large onions .
1/4 tsp salt .
1/2 lb feta cheese .
2 tbsps sliced fresh basil .
4-6 large vine-ripened tomatoes

Directions

Step #1 Begin preparations the day before.
Step #2 Heat oven to 350 deg F/180 deg Celsius.
Step #3 Carefully cut off the top of the bread, in the shape of a lid.
Step #4 Hollow out the bread until you have a crust left which is about 1"/2 cm thick.
Step #5 Spread the lid & inside with the butter: use a barbecue brush for ease.
Step #6 Bake the bread, open, for about 10 mins or until crisp but not too brown or brittle.
Step #7 Scorch the peppers under a grill or over a flame, steam in a bowl, & remove the thin skins.
Step #8 Cut into strips, removing seeds & ribs.
Step #9 Dry well between kitchen paper.
Step #10 Shave off enough parmesan to make about 3/4 c.
Step #11 Remove the stones from the olives & chop roughly.
Step #12 If the feta is in brine, dry well.
Step #13 Slice; don't worry if it breaks up.
Step #14 Keep in a bowl.
Step #15 Peel the onions, cut into fairly thick rings, & boil for a few mins in water until they are limp.
Step #16 Drain; dry on kitchen paper.
Step #17 Peel, crush & chop the garlic with a pinch of salt, chop the parsley until you have about a cful, & chop the basil.
Step #18 Thinly peel the tomatoes, slice off the tops (keep that) & press out the liquid firmly.
Step #19 Slice, & leave on kitchen paper to drain well.
Step #20 Boil the shrimps very briefly in a little salted water, just until the curl up & go pinkish.
Step #21 They must be juicy still.
Step #22 Also drain them well, & pat dry with kitchen paper.
Step #23 By now the bread has cooled: try & judge the capacity, & simply use as much of each ingredient as the bread will hold.
Step #24 It must eventually be full to overflowing! Lay the pepper strips on the bottom, 1 - 2 layers.
Step #25 Layer with the parmesan shavings.
Step #26 Sprinkle top with half the parsley.
Step #27 Top with the sliced olives.
Step #28 Add half the prepared garlic.
Step #29 Sprinkle top or layer the feta over that.
Step #30 (Use the flat of your hand to press down the ingredients).
Step #31 Layer the drained & dried onion rings over the cheese.
Step #32 Pack the shrimps neatly over the onions, & salt lightly.
Step #33 Sprinkle top over the rest of the garlic.
Step #34 Press flat again.
Step #35 Layer this with the tomato slices & sprinkle about 1/3 tsp sugar & a pinch of salt over the tomatoes.
Step #36 Sprinkle top over the rest of the parsley as well as the sliced basil.
Step #37 Whisk together the ingredients for the dressing until emulsified.
Step #38 Keep covered in fridge: you'll need to shake or whisk it again before use.
Step #39 Now you need a weight about the size of the filling, to weigh it down.
Step #40 I use an ordinary, washed brick, covered in a double thickness of foil wrap.
Step #41 Put the filled bread on a suitable dish, & put the brick on top of the filling.
Step #42 If you have any other suitable weight, use that.
Step #43 Cover up lightly with plastic & put in the fridge overnight.
Step #44 (Keep the bread "lid" in your breadbin).
Step #45 To serve:.
Step #46 Remove brick & carefully put the filled bread on a platter.
Step #47 Whisk the dressing, & taste for seasoning! Adjust.
Step #48 The filling should now be firm & flattened.
Step #49 Top with the bread lid.
Step #50 Slice thickly, & serve each slice on its side.
Step #51 Drizzle a little of the dressing over each serving.
Step #52 Serve as a starter, with chilled white wine, or as a light meal.
Enjoy the Al Fresco Bread recipe

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