Recipe by Real Simple August 2004


Credit: Quentin Bacon

Recipe Summary test

15 mins
9 hrs 45 mins
10 hrs


Ingredient Checklist


Instructions Checklist
  • Hollow out the bread by removing most of the inside crumb. Reserve 1/2 cup of the crumb for the filling. Place the olive oil, capers,parsley, garlic, pepper, and anchovies (or salt) in a food processor. Process until the garlic is finely chopped, 1 to 2 minutes. Transfer the mixture to a large bowl. Add the bell pepper,tomatoes, onion, olives, and the reserved bread filling. Toss to combine.Layer half the mixture in the bottom half of the hollowed-out bread. Top with the hard-cooked eggs and the remaining mixture. Replace the top of the loaf. Wrap the filled loaf with plastic wrap. Weigh it down with a heavy object, such as a cast-iron skillet filled with cans. Place it in the refrigerator. Let sit at least 10 hours or overnight. Before serving, cut the loaf into 6 wedges with a sharp bread knife.


Nutrition Facts

calcium 100mg; 341 calories; carbohydrates 33g; cholesterol 213mg; fat 18g; fiber 3g; iron 4mg; protein 13mg; saturated fat 4g; sodium 666mg.