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Ingredients
- 1 large loaf semolina bread
- 2 bundles of broccoli rabe
- Salt and freshly ground black pepper
- 3 tablespoons EVOO Extra Virgin Olive Oil
- 1 pound bulk hot or sweet chicken or pork sausage, removed from casing
- 3 to 4 cloves garlic, chopped
- A little freshly grated nutmeg, to taste
- 1 cup (a couple of handfuls) grated Parmigiano-Reggiano cheese
- 8 thin slices mozzarella cheese
- 2 cups shredded provolone cheese
Yield
Preparation
Preheat oven to 375F.
Cutting lengthwise, remove the top off the loaf of bread and scoop out the insides. Reserve 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 into 3 to 4-inch pieces. Cook in salted water and reduce heat to simmer. (Add the rabe in stages as it wilts down its 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 reserved rabe and cook to 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 the 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.