List of Ingredients
- 2 C. of allpurpose flour
- milk
- 3 TBSP. of butter
- 2 TBSP. of brewer’s yeast
- 2 of yolks
- Sugar
- Salt
- oilpacked tuna, drained
- 6 OZ. of ricotta cheese
- 2 OZ. of capers in brine
- 2 OZ. of pitted Taggiasca olives in oil
- grated Grana Padano cheese
- parsley
- 2 OILPACKED of anchovy fillets
- Salt
- Pepper
- 1 LB. of cherry tomatoes
- shelled unsalted cashews
- Marjoram
- Extravirgin olive oil
- Salt
Method
For the bread:
Place 3/4 cup water, the milk, butter and 1 teaspoon of sugar in a saucepan. Warm it until the butter melts, then dissolve the yeast in it. Mix the flour with the liquid, adding 2 1/2 teaspoons salt and the egg yolks. Knead to obtain a smooth dough, then cover with a damp cloth and let rise for 35-40 minutes.|Stuffing:
Puree the tuna with half of the rinsed capers, the anchovies, olives, chopped parsley and Grana Padano cheese.
When the mixture is smooth, add the ricotta cheese and remaining capers, then salt and pepper. Roll out the dough into a rectangle of about 14x18 inches, brush it with milk and place the stuffing inside, leaving an edge of about 2 1/2 inches. Fold this edge over the filling and roll the dough on the long side.|Place the loaf seam side down on a baking sheet lined with parchment paper, brush it with milk and let it rise for 20 minutes. Brush it with milk again once it has risen, then bake at 375 °F for approximately 35 minutes.
Last step: While the bread is baking, briefly toast the cashews in a pan without any added fat, coarsely chop them and add them to the halved cherry tomatoes. Season this with 6 tablespoons of oil and fresh marjoram and let the flavors mix. Remove the bread from the oven, let it cool completely, then slice it and serve with the tomatoes, adding salt only just before serving.