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It-Tnejn L Huma 25.03.11

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Serves 6/8



1 Maltese hobza

250g pesto Genovese

4 tablespoons olive oil

1 tablespoon balsamic vinegar

100g salami

200g provolone piccante

Baby spinach leaves

250g red and yellow peppers

100g mortadella

200g mozzarella

Fresh basil

100g prosciutto

2 tomatoes thinly sliced



  • - slice the top of the hobza about 1/3 of the way down and scoop out the middle soft part leaving a 2.5cm border
  • - mix together the pesto and 2 tablespoons olive oil and brush all over the inside of the loaf and the lid
  • - mix the remaining olive oil and the balsamic vinegar and set aside
  • - start layering the ingredients in the bread as follows - drizzle each layer with a little of the olive oil and vinegar mixture - salami, provolone, spinach, red and yellow peppers, mortadella, mozzarella, basil, prosciutto and tomatoes
  • - replace the top of the loaf and wrap tightly in two layers of clingfilm
  • - refrigerate overnight with a heavy weight on top
  • - to serve, unwrap and cut the loaf into wedges





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