Italian > Stuffed > Stuffed Tronchetti

Stuffed Tronchetto with Sausage and Provolone Recipe

Ingredients with Measurements:
- 1 Tronchetto (Italian bread roll)
- 4 Italian sausages, casings removed
- 1 cup grated Provolone cheese
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh rosemary
- 1/4 cup olive oil
- Salt and pepper to taste

Special equipment needed:
- Baking sheet
- Parchment paper
- Sharp knife

Step-by-step instructions:

1. Preheat the oven to 375°F (190°C).

2. Cut the top off the Tronchetto and scoop out the inside, leaving a 1/2-inch thick shell.

3. In a large skillet, cook the sausage over medium heat until browned and cooked through, breaking it up into small pieces with a wooden spoon.

4. In a mixing bowl, combine the cooked sausage, Provolone cheese, parsley, basil, oregano, thyme, rosemary, olive oil, salt, and pepper.

5. Stuff the sausage mixture into the Tronchetto, packing it tightly.

6. Place the stuffed Tronchetto on a baking sheet lined with parchment paper.

7. Bake in the preheated oven for 25-30 minutes, or until the Tronchetto is golden brown and crispy on the outside.

8. Remove from the oven and let cool for 5-10 minutes before slicing and serving.


- Time:
Preparation time: 20 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 4 servings

Nutritional information:
- Calories: 540
- Fat: 40g
- Carbohydrates: 19g
- Protein: 25g

Substitutions for ingredients:
- Instead of Tronchetto, you can use any type of bread roll or loaf with a sturdy crust.
- Instead of Italian sausage, you can use any type of sausage or ground meat.
- Instead of Provolone cheese, you can use any type of cheese that melts well.

Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the sausage mixture for extra flavor.
- Use different herbs or spices to customize the flavor of the stuffing.
- Add a layer of sliced ham or salami on top of the sausage mixture before baking.

Tips and tricks:
- Make sure to pack the sausage mixture tightly into the Tronchetto to prevent it from falling apart while baking.
- Use a sharp knife to slice the stuffed Tronchetto for clean, even slices.
- Serve with a side of marinara sauce or mustard for dipping.

Storage instructions:
- Store any leftover stuffed Tronchetto in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat, place the sliced Tronchetto on a baking sheet and bake in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through.

Presentation ideas:
- Serve the stuffed Tronchetto on a wooden cutting board or platter for a rustic presentation.
- Garnish with fresh herbs or grated cheese before serving.

Garnishes:
- Fresh herbs
- Grated cheese

Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a glass of red wine or beer.

Suggested side dishes:
- Mixed green salad
- Roasted asparagus
- Garlic mashed potatoes

Troubleshooting advice:
- If the Tronchetto is browning too quickly, cover it with foil and continue baking until cooked through.

Food safety advice:
- Make sure to cook the sausage thoroughly before stuffing it into the Tronchetto to prevent foodborne illness.

Food history:
- Tronchetto is a type of Italian bread roll that originated in the Veneto region of Italy.

Flavor profiles:
- Savory, cheesy, and herbaceous.

Serving suggestions:
- Serve warm as an appetizer or main dish.

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Region: Italian

Taste: Savory, Rich, Cheesy, Meaty, Herby, Spicy