Pan di Sorc with a Twist

Ingredients

• 8 cups (200g) day-old Italian bread, cubed 8 cups (200g) day-old Italian bread, cubed
• 4 tablespoons (60g) unsalted butter 4 tablespoons (60g) unsalted butter
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 8 ounces (225g) Italian sausage, casings removed 8 ounces (225g) Italian sausage, casings removed
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 4 large eggs 4 large eggs
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 1 cup (100g) shredded mozzarella cheese 1 cup (100g) shredded mozzarella cheese

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 14g
• Carbohydrates (total, sugars): 28g, 4g
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. 2.
   In a large skillet, melt the butter over medium heat. Add the onion, garlic, bell pepper, and zucchini. Sauté until the vegetables are tender, about 5 minutes.
3. 3.
   Add the Italian sausage to the skillet and cook until browned and cooked through, breaking it up into small pieces with a spoon. Remove from heat and set aside.
4. 4.
   In a large bowl, whisk together the milk, heavy cream, eggs, dried oregano, dried basil, dried thyme, salt, and black pepper.
5. 5.
   Place the bread cubes in the prepared baking dish. Pour the milk mixture over the bread and gently press down to ensure all the bread is soaked.
6. 6.
   Sprinkle the cooked sausage and vegetable mixture evenly over the bread. Top with grated Parmesan cheese and shredded mozzarella cheese.
7. 7.
   Bake for 35-40 minutes, or until the top is golden brown and the center is set.
8. 8.
   Remove from the oven and let it cool for a few minutes before serving. Serve warm.

Treat your ingredients with care...

• Italian sausage — If you prefer a milder flavor, you can use sweet Italian sausage instead of spicy. Alternatively, you can substitute with ground beef or chicken.
• Italian bread — Using day-old bread works best for this recipe as it absorbs the flavors and custard mixture better. If you don't have Italian bread, you can use French bread or any crusty bread of your choice.
• Parmesan cheese — For a stronger flavor, you can use aged Parmesan cheese. Grate it fresh for the best taste.

Tips & Tricks

• To add extra flavor, you can sprinkle some chopped fresh basil or parsley on top before baking.
• Feel free to customize the vegetables based on your preference. You can add mushrooms, spinach, or any other vegetables you enjoy.
• If you want a crispier top, broil the dish for a couple of minutes after baking.
• Leftovers can be refrigerated and reheated in the oven or microwave.

Serving advice

Serve the savory Pan di Sorc warm as a main course. It pairs well with a fresh green salad or roasted vegetables.

Presentation advice

Garnish the dish with a sprinkle of fresh herbs, such as basil or parsley, to add a pop of color. Serve it in individual portions or family-style in the baking dish for a rustic presentation.