Chicago-style Ranfañote

Ingredients

In the original Spanish Ranfañote, the dish typically consists of stale bread soaked in milk, sugar, and cinnamon, then baked until golden. The Chicago-style adaptation replaces the sweet elements with savory ingredients, such as Italian sausage and giardiniera, to cater to the bold and hearty flavors commonly found in Chicago cuisine. We alse have the original recipe for Ranfañote, so you can check it out.

• 8 slices of crusty Italian bread 8 slices of crusty Italian bread
• 1 pound (450g) Italian sausage, casings removed 1 pound (450g) Italian sausage, casings removed
• 1 cup (240ml) giardiniera, drained and chopped 1 cup (240ml) giardiniera, drained and chopped
• 2 cups (200g) shredded mozzarella cheese 2 cups (200g) shredded mozzarella cheese
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 480 kcal / 2009 KJ
• Fat (total, saturated): 32g, 12g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 24g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
3. 3.
   Add the Italian sausage to the skillet and cook until browned, breaking it up into crumbles with a spoon.
4. 4.
   Remove the skillet from heat and stir in the giardiniera. Season with dried oregano, salt, and pepper.
5. 5.
   Place four slices of bread in a baking dish, overlapping them slightly. Spread half of the sausage and giardiniera mixture over the bread.
6. 6.
   Sprinkle half of the shredded mozzarella cheese over the sausage mixture.
7. 7.
   Repeat the layers with the remaining bread, sausage mixture, and mozzarella cheese.
8. 8.
   Cover the baking dish with foil and bake for 20 minutes.
9. 9.
   Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
10. 10.
    Let the Chicago-style Ranfañote cool for a few minutes before serving.

Treat your ingredients with care...

• Italian sausage — Make sure to remove the casings before cooking. If you prefer a spicier flavor, use hot Italian sausage instead of mild.
• Giardiniera — Drain the giardiniera well before chopping to remove excess liquid and prevent the dish from becoming too watery.
• Crusty Italian bread — Opt for a bread with a sturdy crust to hold up to the layers of ingredients.

Tips & Tricks

• For a vegetarian version, substitute the Italian sausage with plant-based sausage crumbles.
• Customize the level of spiciness by using mild or hot giardiniera.
• Serve the Chicago-style Ranfañote with a side of marinara sauce for dipping.
• Experiment with different types of cheese, such as provolone or cheddar, for a unique twist.
• Leftovers can be refrigerated and reheated in the oven for a delicious next-day meal.

Serving advice

Serve the Chicago-style Ranfañote hot, straight from the oven. Cut it into squares and garnish with fresh basil leaves for a pop of color.

Presentation advice

To enhance the presentation, sprinkle some grated Parmesan cheese and a pinch of dried oregano on top of the melted mozzarella before serving.