Stuffed Loaf

Cook the Italian sausage in skillet over low heat with a glass of water and (2.37 fl oz) 70 ml of oil for about 30 minutes. Let it simmer until the water has almost completely evaporated and the meat is well cooked, tender, and lightly browned. Transfer it and reserve the cooking oil, which will be useful for flavoring the layers of the loaf.

Cut the bell peppers red peppers in strips and fry them a little at a time with (8.45 fl oz) 250 ml of oil and the clove of garlic. Cook gradually until they are tender, shiny and fragrant, with a light browning on the edges. Remove the garlic when finished and save the remaining oil in the skillet.

Cut the pancetta into thin strips long and thin, then brown it in some of the available oil. Continue until the fat is well rendered and the meat appears golden on the edges. Avoid burning it: the pancetta It must remain tasty and firm, with a crunchy but not dry surface.

Beat the eggs in a large bowl with the pecorino grated cheese, finely chopped parsley and salt. Work the mixture until you get a homogeneous mixture, without any visible filaments of egg white and with the cheese evenly distributed. The parsley should be evenly distributed before cooking.

Heat the remaining oil in a skillet the size of the loaf and pour the mixture of eggs. Stir initially until the mixture begins to thicken, then let it firm up. When the bottom is golden brown and the surface is firm enough, flip the omelette and finish cooking on the other side, until it's firm.

Divide the homemade loaf into four equal-thickness discs, keeping the cut surfaces as even as possible. Work with firm bread so each layer can hold the filling without breaking. Arrange the discs in order, from base to top, before assembling.

Lightly soak each disc with the cooking oils, distributing them without leaving any dry areas. Arrange the omelette on the base, add the remaining oil to the second disc. pancetta, distribute on the third Italian sausage cut into rounds and complete with the bell peppers on the last layer. Reassemble the loaf, carefully aligning the disks.

Prepare the panonta the day before serving and let it rest so that the bread absorbs the oils and aromas of the filling. After resting, the loaf should be firm, moist but not crumbly, with the layers tightly packed together. Cut it into slices and serve as is.