Bread And Cheese Italian Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The vibrant colours of the Italian flag - red pepper and tomato, green rapini and the pale cheeses and egg whites - make for a stunning visual meal that is only surpassed by it's incredible flavour. This is equally good fresh out of the oven and piping hot or cold the next morning for breakfast. Read more . When choosing a bread loaf for this recipe, ensure that it is a hearty, crusty whole-grain type - not a sandwich bread or flimsy refined-flour concoction. Ingredients:
2 tbsp olive oil |
1 large sweet onion, thinly sliced |
1/2 red bell pepper, diced |
2 cloves minced garlic |
1 tsp dried oregano leaves |
1/4 tsp sea salt |
1/2 tsp black pepper |
pinch hot pepper flakes (optional) |
1 tbsp honey |
1/4 cup sundried tomatoes (not packed in oil), soaked in hot water, drained and chopped |
1 tbsp balsamic vinegar |
1 tsp lemon juice |
1 tsp lemon zest |
1/2 lb rapini, coarsely chopped |
1/4 cup shredded fontina cheese |
1/3 cup shredded mozzarella cheese |
4 cups (about 4 oz) cubed, whole-grain crusty bread |
2 tbsp toasted pine nuts |
4 egg whites |
1/4 cup vegetable broth |
1/4 cup shredded romano cheese |
Directions:
1. Preheat the oven to 375°F and lightly grease a 9 round casserole dish.
2. Saute onion, red pepper, garlic, oregano, salt, pepper and hot pepper flakes, stirring often, for 10 minutes - onion is tender and lightly browned.
3. Add honey and cook 5 minutes or until mixture is very browned (but not burned).
4. Stir in the tomatoes, vinegar, lemon juice and lemon zest reduce heat to medium-low. Cook, stirring, for 2 minutes or until liquid is almost evaporated completely. Cool slightly.
5. In a steamer, cook the rapini 4 minutes or until just tender.
6. Toss rapini, with the saucepan mixture, fontina and mozzarella cheeses, then add bread and toss until well combined.
7. Pour into the casserole dish and sprinkle with the pine nuts.
8. Beat together egg whites and broth.
9. Pour over the stuffing and top with Romano cheese.
10. Bake for 25-30 minutes.
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