Recipe

Bozner - Italian Alpine Delight

Savory Alpine Stuffed Bread - A Taste of Italy's Mountainous Delicacy

4.4 out of 5

Indulge in the flavors of Italy's Alpine region with this delectable Bozner recipe. This dish combines the richness of Italian cuisine with the hearty ingredients found in the mountains, resulting in a savory and satisfying stuffed bread.

Sauce› Bozner

European cuisine› Mediterranean cuisine› Italian cuisine

Preparation time

20 minutes

Cooking time

30 minutes

Total time

50 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Omnivore, Low-carb, Keto, High-protein, Gluten-free (with appropriate bread substitution)

Allergens

Dairy (cheese), Pork (speck)

Not suitable for

Vegetarian, Vegan, Dairy-free

Ingredients

1 round crusty bread loaf (500g / 1.1 lb) 1 round crusty bread loaf (500g / 1.1 lb)
200g (7 oz) speck, thinly sliced 200g (7 oz) speck, thinly sliced
150g (5.3 oz) fontina cheese, grated 150g (5.3 oz) fontina cheese, grated
50g (1.8 oz) Parmigiano-Reggiano cheese, grated 50g (1.8 oz) Parmigiano-Reggiano cheese, grated
1 small onion, finely chopped 1 small onion, finely chopped
2 tablespoons fresh thyme, chopped 2 tablespoons fresh thyme, chopped
1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
Salt and pepper to taste Salt and pepper to taste

Nutrition

Calories (kcal / KJ): 420 kcal / 1760 KJ
Fat: 28g (total), 14g (saturated)
Carbohydrates: 20g (total), 2g (sugars)
Protein: 24g
Fiber: 2g
Salt: 1.5g

Preparation

1.
Preheat the oven to 180°C (350°F).
2.
Slice off the top of the bread loaf and hollow out the center, leaving a thick shell.
3.
Layer the speck slices inside the bread, ensuring they cover the bottom and sides.
4.
In a bowl, combine the fontina cheese, Parmigiano-Reggiano cheese, chopped onion, thyme, rosemary, parsley, salt, and pepper. Mix well.
5.
Fill the hollowed-out bread with the cheese and herb mixture, pressing it down gently.
6.
Place the bread on a baking sheet and cover it with the top slice.
7.
Bake for approximately 30 minutes or until the cheese is melted and bubbly.
8.
Remove from the oven and let it cool for a few minutes before slicing.
9.
Serve warm and enjoy the flavorful Bozner.

Treat your ingredients with care...

Speck — If speck is not available, you can substitute it with prosciutto or smoked ham for a similar smoky flavor.
Fontina cheese — If fontina is not accessible, you can use Gruyère or Emmental cheese as alternatives.
Crusty bread loaf — Choose a round loaf with a thick crust to ensure it holds the filling well.

Tips & Tricks

For added flavor, brush the inside of the bread with olive oil before layering the speck.
Experiment with different combinations of herbs to suit your taste preferences.
Serve the Bozner with a side of mixed greens dressed in a light vinaigrette to balance the richness of the dish.
Leftover Bozner can be reheated in the oven for a few minutes to regain its crispiness.
Pair the Bozner with a glass of full-bodied red wine, such as a Barolo or Chianti, to complement the flavors.

Serving advice

Slice the Bozner into wedges and serve it as a main course accompanied by a fresh salad. It can also be enjoyed as a delightful appetizer or as part of a charcuterie board.

Presentation advice

To enhance the presentation, sprinkle some fresh herbs on top of the Bozner before serving. The contrast of the golden crust and vibrant green herbs will make it visually appealing.