Italian Picnic Loaf

Nothing is more impressive than when you slice into this simple but epic recipe. Layer upon layer of delicious Italian charcuterie classics, combined with creamy and sharp cheeses, fragrant basil and sweet peppers, all enveloped in rich olive tapenade. A portable feast for the eyes - and your appetite!

Serves 4-6

INGREDIENTS

400g Round Loaf – You want something with a soft crumb but sturdy crust like a Coburg or Boule.
4 Tbsps Olive Tapenade – I used a Kalamata variety
100g Prosciutto Cotto
70g Salami Milano
8 Slices Mortadella Bologna
125g (drained weight) Buffalo Mozzarella
20g Pecorino – Sliced with a speed peeler into thin slices.
30g (half a supermarket packet) Fresh Basil Leaves (approx. 20 large leaves), washed and dried
120g Flame Roasted Peppers (approx. 2 whole peppers from a jar)
Freshly Grounded Black Pepper – to taste.

METHOD

1. Start by taking a sharp serrated knife and cutting off the top of your bread to form the lid of your picnic loaf - approx. 2cm thickness. Set aside.

2. Using a smaller sharp knife, score around the inside of the loaf leaving a 1.5cm border all around.

3. Use the score lines to help you start removing the soft inside of the loaf. As you get further down, continue using the sharp knife to score into the edges to allow you to hollow out the whole loaf. When you get to the bottom, use a spoon to remove any remaining bread and smooth the base retaining a 1.5cm border all around the inside.

Note: Blitz the unused bread from the inside of the loaf into breadcrumbs and store in your freezer. Try frying a handful off in a little olive oil with some grated garlic, some oregano and some seasoning and sprinkle over pasta!

4. Now to start layering up all the filing. Start with Olive Tapenade. Spoon 3.5 tbsps. onto the base of the loaf and with a spoon, spread it equally all over the base and up the sides. Use the remaining 0.5 tbsp. to spread over the inside of the lid remembering to keep your 1.5cm border.

5. On top of the base, delicately arrange the Prosciutto Cotto slices so they overlap and fill the whole base of the loaf.

6. Next slice the Mozzarella into 0.5cm thick rounds and gently pat dry with kitchen paper before layering over the Prosciutto, pressing down and tearing up any remaining slices to fill any gaps. Season this layer generously with black pepper.

7. Next the peppers. Slice these open to flatten out and again dry with the kitchen paper. Remove any seeds that may remain and cut into large slices and layer on top of the mozzarella. Gently press everything down as you go.

8. Layer over the Salami slices overlapping them as you go.

9. Next, add the thin slices of Pecorino, overlapping them to create 2-3 layers. Season with black pepper.

10. On top of the Pecorino, layer over the Basil leaves, pressing down carefully.

11. Finally drape over the Mortadella slices, filling the remaining space before topping with the lid and pressing everything down gently.

12. Wrap the loaf tightly in some foil and place in the fridge with a plate on top to keep everything together. Chill for 2-4 hours to let all the flavours combine and then slice into generous wedges and enjoy!

Recipe originally developed for Fratelli Beretta