Rachael Ray’s Rabe-Stuffed Stromboli Bread
February 7, 2008 by Tracey Thompson
Filed under Recipes
I love when I see people make quick, cheap and easy food that I know even my 5 year old will dig into. Rachael Ray really has this down to a science. A lot of purists may cringe, and I have to say that her “30 Minute Meals” take more like an hour unless you are hyped-up on a gallon of coffee. But, she often comes up with a lot of “aha…why didn’t I think of that?” recipes.
This Rabe-Stuffed Stromboli Bread hits the mark. The other great thing about this recipe it is easy to play around with and change-up. You can leave the sausage out if you are a vegetarian, or add some pepperoni if you are a carnivore.
Rabe-Stuffed Stromboli Bread
Ingredients
1 large loaf semolina bread
2 bundles of broccoli rabe
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil (EVOO)
1 pound bulk hot or sweet chicken or pork sausage
3 to 4 cloves garlic, chopped
A little freshly grated nutmeg, to taste
1 cup (a couple of handfuls) grated Parmigiano-Reggiano cheese
2 cups shredded provolone cheese
8 thin slices mozzarella cheese
Yields: 4-6 servings
Preparation
Preheat oven to 375ºF. Cutting lengthwise, remove the top off the loaf of bread and scoop out the insides, reserving the top piece.
Bring about 2 inches of water to a boil in a deep skillet over high heat. Trim the ends off the broccoli rabe and cut it into 3 to 4-inch pieces. Cook in salted water and reduce heat to simmer. (Add the rabe in stages as it wilts down – it’s a mountain of greens!) Simmer 5 minutes then drain, shock in cold water and reserve.
Heat the EVOO, 3 turns of the pan, over medium to medium-high heat. Add sausage and break it up into small pieces as it browns. Add the garlic, cook 2 minutes then add the rabe and heat through. Season with salt, pepper and nutmeg, to taste.
Fill the hollowed-out loaf of bread with the sausage and rabe mixture, and top with a combo of three cheeses: Parmigiano-Reggiano, mozzarella and provolone. Replace the top of the loaf, wrap bread in foil and bake to melt cheese, about 12-15 minutes. Cut into thick pieces and serve.
