Bread Casserole Tomato – Mozzarella
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 2 hot peppers, red
- 250 g mushrooms, small
- 500 g chicken fillet (s)
- 0.5 ½ bunch oregano
- 200 g ciabatta
- Fat, for the shape
- 3 tablespoon olive oil
- salt
- pepper
- sugar
- 1 teaspoon herbs, dried ital.
- 2 tablespoon tomato paste
- 100 g whipped cream
- 1 can tomato (s), (= 850 ml)
- 125 g mozzarella
- 2 tomato (s)
Print Recipe
Pin Recipe Instructions
- Peel and dice the onions. Clean, wash and finely chop the peppers. Clean, wash and halve the mushrooms if necessary. Wash the fillet, pat dry and dice.
- Wash and pluck oregano. Dice bread. Spread with oregano in a large greased baking dish. Drizzle with 2 tablespoons of olive oil. Roast in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 12-15 minutes.
- Fry the fillet all around in 1-2 tablespoon hot oil. Season with salt and pepper, remove. Fry the onions, peppers, mushrooms and Italian herbs in the frying fat.
- Sweat tomato paste with. Add the cream and canned tomatoes. Simmer uncovered for about 5 minutes, chopping the tomatoes. Season to taste with salt, pepper and a pinch of sugar. Add meat again.
- Cut the mozzarella into small pieces. Wash tomatoes, cut into slices. Take 1/3 of the bread out of the mold. Spread the ragout on the rest of the bread. Top with tomatoes, mozzarella and the rest of the bread. Baked for about 15 minutes.
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