Bread baskets with filling

Name: Bread baskets with filling
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: Sandwich bread 16 slices; Pork ground 7 oz; Sausage 3.5 oz; Sausage a pinch 3.5 oz; White wine 4 tbsp; Celery 1 rib; Carrots 1; Shallot 1; Garlic 1 clove; Thyme 2 sprigs; Rosemary 1 sprig; Fine salt to taste; Black pepper to taste; Extra virgin olive oil 0.7 tbsp; Vegetable broth 1.1 cups; Cow's milk ricotta cheese 1.6 cups; Lemon peel ½; Parmigiano Reggiano PDO cheese to be grated 3 tbsp; Sun-dried tomatoes in oil 1.1 oz; Nutmeg (to grate) to taste; Fine salt to taste

it br es fr de

Difficulty: Easy
Prep time: 20 min
Cook time: 50 min
Makes: 4 pieces

PRESENTATION

If you’re looking to shake up your appetizer game, these cestini di pancarrè ripieni are a must-try. Seriously good. Think of them as crispy, savory baskets made from pancarrè that hold all sorts of deliciousness inside. In Italy, they're super popular at parties or family gatherings because they’re perfect little bites—each one a treat that’s tender inside yet golden and crunchy around the edges. And the filling? That's where the magic happens: imagine a fragrant ragù, sun-dried tomatoes in oil that pack a flavorful punch, and creamy ricotta that keeps everything moist and rich. It's a special mix without being overly fancy or complicated.

People searching for antipasti con pancarrè often find themselves pleasantly surprised by how tasty these are. Really, really tasty. They work for all sorts of occasions, not just big events. Whether you’re starting dinner or serving finger food for casual hangouts, they’re easy to pick up and enjoy. There are tons of ricette con pancarrè, but this one stands out, bringing together classic Italian flavors in a fresh yet traditional way. I mean, every bite offers a bit of sweetness from the tomatoes and a tangy kick from the cheese—a combo that’s really good. Plus, these antipasti monoporzione let you get creative with fillings. Some folks add olives or swap the ragù for grilled veggies.

This dish fits right in at a family table or buffet, making it a favorite for anyone hunting for idee per buffet or just cool, crispy party snacks. They’re a tasty mix of familiar and novel, showing how versatile and fun cooking with pancarrè can be. And you know what? Whether you’re planning a beautiful spread for a celebration or just want to whip up something new for a cozy night in, these cestini are bound to impress and satisfy. So, the next time you’re thinking of trying something different, give these a shot. For real, see how they become a staple in your entertaining repertoire.

INGREDIENTS

Ingredients for 4 baskets: Sandwich bread 16 slices

for the ragù: Pork 7 oz (200 g) - ground; Sausage 3.5 oz (100 g); Sausage 3.5 oz (100 g) - a pinch; White wine 4 tbsp (60 g); Celery 1 rib; Carrots 1; Shallot 1; Garlic 1 clove; Thyme 2 sprigs; Rosemary 1 sprig; Fine salt to taste; Black pepper to taste; Extra virgin olive oil 0.7 tbsp (10 g); Vegetable broth 1.1 cups (250 g)

for filling: Cow's milk ricotta cheese 1.6 cups (400 g); Lemon peel ½; Parmigiano Reggiano PDO cheese 3 tbsp (25 g) - to be grated; Sun-dried tomatoes in oil 1.1 oz (30 g); Nutmeg to taste - (to grate); Fine salt to taste

Preparation

How to prepare Bread baskets with filling

To make the sandwich bread baskets, start with the ragù: peel the carrot, celery, and onion then chop them finely 1. Also chop the thyme leaves and rosemary needles 2. Sauté the chopped vegetables in a pan with olive oil and a clove of garlic 3 for at least 10 minutes or until the vegetables are soft.

In the meantime, remove the casing from the sausage 4, then chop it 5 or crumble it with your hands. Add the ground pork and sausage to the sauté 6, mix with a spoon and brown for a few moments to flavor.

Then, deglaze with white wine 7, season with the chopped herbs 8, salt, pepper, and pour in the vegetable broth 9, cover with the lid and continue cooking for about 30 minutes.

If necessary, add more broth. Once cooked, turn off the heat, transfer the ragù to a bowl and let it cool 10. Meanwhile, place the ricotta in the mixer and flavor it with nutmeg 11 and grated lemon zest 12.

Blend to obtain a smooth sauce 13, then transfer it to a bowl and add the ragù 14, reserving 4 tablespoons to garnish the baskets after baking. In the meantime, take the sandwich bread, trim the edges from each slice 15,

then with the help of a rolling pin, flatten the slices of sandwich bread to make them thinner 16, take 4 cocottes with a diameter of approximately 3.5 inches and a height of 2 inches and insert 4 slightly overlapping slices of sandwich bread into each cocotte creating a hollow inside 17. Fill each basket with the ricotta and ragù mixture 18 and press it lightly with the back of a spoon.

Sprinkle the surface with grated Parmesan cheese (19-20) and bake in a preheated static oven at 392°F for 10 minutes (or in a convection oven at 356°F for 5 minutes). Once cooked, remove the baskets from the oven 21 and let them cool slightly.

Meanwhile, drain the sun-dried tomatoes in oil, cut them into strips 22. Distribute over each basket a tablespoon of ragù 23 and finally place the sun-dried tomatoes in oil 24 and some fresh thyme leaves on top. The filled sandwich bread baskets are ready to be enjoyed.