{"id":2215,"date":"2025-12-05T02:25:41","date_gmt":"2025-12-05T02:25:41","guid":{"rendered":"https:\/\/www.fmidnight.com\/gourmet\/?p=2215"},"modified":"2025-12-05T02:49:00","modified_gmt":"2025-12-05T02:49:00","slug":"alfredo-bread-bowls","status":"publish","type":"post","link":"https:\/\/www.fmidnight.com\/gourmet\/alfredo-bread-bowls\/","title":{"rendered":"Alfredo Bread Bowls"},"content":{"rendered":"\n

Makes 6 bowls and extra pasta<\/em><\/p>\n\n\n\n

\n
\n

Quality<\/h3>\n\n\n\n

Ingredients<\/h4>\n\n\n\n

Ciabatta Bread<\/strong>
680g bread flour
500ml water
12g instant yeast
22ml olive oil
15g salt<\/p>\n\n\n\n

Alfredo<\/strong>
linguine pasta
12oz parmesan-regiano
12oz butter (~24 tbsp)
t.t. kosher salt<\/p>\n\n\n\n

Garnish<\/strong><\/p>\n\n\n\n

1lb hot italian sausage
2oz mozarella cheese
1oz asiago cheese
t.t. italian parsley
t.t. olive oil

<\/p>\n<\/div>\n\n\n\n

\n

Cost-Effective<\/h3>\n\n\n\n

Ingredients<\/h4>\n\n\n\n

linguine pasta
1lb hot italian sausage
6 boli bread or ciabatta loafs
2 16oz jars bertolli alfredo sauce
2oz mozarella cheese
1 head italian parsley
refined olive oil as needed
t.t. kosher salt
t.t. ground black pepper<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\n

Procedure<\/h3>\n\n\n\n

Quality<\/h4>\n\n\n\n

Ciabatta Bread<\/strong><\/p>\n\n\n\n

Combine 450g of bread flour, water, yeast, and olive oil and mix until smooth.<\/p>\n\n\n\n

Cover and proof in high moisture for 30 minutes.<\/p>\n\n\n\n

Add remaining 230g flour and salt and knead gently for 5 min.<\/p>\n\n\n\n

Cover and ferment in high moisture for another 30 min.<\/p>\n\n\n\n

Gently turn onto a work surface and form into 6 loaves.<\/p>\n\n\n\n

Bake at 425F for 20 min or until 190F internal temp.<\/p>\n\n\n\n
\n\n\n\n

Alfredo<\/strong><\/p>\n\n\n\n

Turn oven down to 300F.<\/p>\n\n\n\n

Boil linguine in lightly salted water until al-dente.<\/p>\n\n\n\n

Remove outer layer from sausage. Break apart & saute sausage on high heat until brown and mostly crispy. Set aside.<\/p>\n\n\n\n

Cut the top off the bread and remove bread insides. Set all aside on a baking sheet.<\/p>\n\n\n\n

Once pasta is done, add noodles directly from the water into an oven-safe bowl\/pot with butter and parmesan. Constantly stir until creamy.<\/p>\n\n\n\n

Fill each loaf with pasta and garnish with mozarella, asiago, and sausage.<\/p>\n\n\n\n

Garnish the top loaves with cheese as well.<\/p>\n\n\n\n

Drizzle the bread inside crumbles with olive oil, and season with salt and pepper.<\/p>\n\n\n\n

Bake the bread bowls at 300F for 10 min and the tops & insides for about 5 min. Put the bowl of pasta in the oven when near complete to re-warm.<\/p>\n\n\n\n

Garnish with parsley and enjoy!<\/p>\n\n\n\n

–<\/p>\n\n\n\n
\n\n\n\n

Cost-Effective<\/h4>\n\n\n\n

Pre-heat oven to 300F.<\/p>\n\n\n\n

Boil noodles in slightly salted water until al-dente.<\/p>\n\n\n\n

Remove the exterior from the sausage and saute until browned and mostly crispy. Set aside.<\/p>\n\n\n\n

Cut the top off the bread and remove insides. Set all aside.<\/p>\n\n\n\n

Drain noodles and add alfredo sauce. Mix to combine.<\/p>\n\n\n\n

Stuff bread rolls with pasta, and garnish with cheese and sausage.<\/p>\n\n\n\n

Garnish tops with cheese.<\/p>\n\n\n\n

Drizzle bread crumbles with oil salt and pepper.<\/p>\n\n\n\n

Bake the bowls at 300F for 10 min, and the tops and crumbles for 5 min.<\/p>\n\n\n\n

Garnish with parsley.<\/p>\n\n\n\n

Buon Appetito!<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

\n","protected":false},"excerpt":{"rendered":"

Makes 6 bowls and extra pasta Quality Ingredients Ciabatta Bread680g bread flour500ml water12g instant yeast22ml olive oil15g salt Alfredolinguine pasta12oz parmesan-regiano12oz butter (~24 tbsp)t.t. kosher salt Garnish 1lb hot italian sausage2oz mozarella cheese1oz asiago cheeset.t. italian parsleyt.t. olive oil Cost-Effective Ingredients linguine pasta1lb hot italian sausage6 boli bread or ciabatta […]<\/p>\n","protected":false},"author":1,"featured_media":2216,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[38,16,37,18,19],"class_list":["post-2215","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italian","tag-cheese","tag-hearty","tag-noodles","tag-pasta","tag-pork"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/2215","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=2215"}],"version-history":[{"count":2,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/2215\/revisions"}],"predecessor-version":[{"id":2223,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/2215\/revisions\/2223"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/2216"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=2215"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=2215"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=2215"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}