Panota - Venezuela Bread
I am Diana, still in Venezuela with my husband Ken, back again with an
appetizer recipe that is a favorite at dinners and pot lucks. Plus,
it looks very nice as a center piece on a table or coffee table while
we enjoy a glass of wine and good conversation. The best part is a
the end, when the filling is almost gone and you can break the bread
and enjoy the pieces with the best flavor. (If it is an elegant party
wait until everybody has left and is all yours!) Panota is the name of
the bread in Venezuela, or Campesino bread, which it is a round, big,
kind of tall, hard crust bread.
1 Campesino bread (round bread, hard crust, 20 cm diameter)
Cut a round disk on top of the bread. Remove center leaving 1 inch
thick shell. Use the bread crumbs on another recipe.
1 big onion, finely chopped
2 garlic cloves minced
1 jar mayonnaise
10 slice bacon, crisply cooked and crumbled
1 1/2 cup parmesan cheese
1 1/2 cup pecorino cheese
1/2 cup mozzarella cheese
Black pepper to taste
1/8 teaspoon dry basil
Cook onion and garlic in 1 teaspoon of the bacon fat for 2 minutes.
Mix remaining ingredients in bowl. Spoon into Campesino bread and
cover with top of bread. This is the make-ahead part. You can cover
and refrigerate for several hours until is time for your guests to
Preheat oven at 350 F. Place bread on cookie sheet and cover with
loose aluminum foil. Bake bread for 30 minutes, or 45 minutes to 1
hour if it was in the refrigerator. Serve with a basket of pieces of
French bread, bread sticks and crackers.
To reheat: Microwave filled bread with top on HIGH for 1 to 2 minutes
or until thoroughly heated, stirring once.