Pagnotta Scaldavivande

Western.Chefs's picture

Jan. 10, 2012


Unsalted butter 4 Tablespoon
Garlic 3 Clove (15 gm) , crushed
Extra virgin olive oil 3 Tablespoon
Hot red pepper flakes 1/2 Teaspoon (add more as per taste)
Boneless chicken breasts 2 Pound , cut into 1 1/2 inch square chunks
Whole salt packed anchovies/6 oil packed anchovy fillets, drained on paper towels 3 , washed, filleted and dried with paper towels
Chopped italian parsley 3 1/2 Tablespoon
Capers 1/2 Cup (8 tbs) , rinsed and dried
Pitted black olives 1 Cup (16 tbs) (Gaeta, if possible or packed in oil)
Dry white wine 3/4 Cup (12 tbs)
Coarse salt To Taste
Freshly ground black pepper To Taste
Bread loaf 2 Pound (1 round, home style pagnotta)



1) In a saucepan, melt 2 tablespoons of the butter with one clove of garlic.

2) Leave aside for 30 minutes before using.

3) Preheat the oven to 400F.


4) In a 12- inch non-stick pan, heat 2 tablespoons of butter and the oil.

5) Saute remaining garlic, allow to brown and discard.

6) Take the pan off the heat and stir in the hot red-pepper flakes.

7) Reduce the heat to medium, mix in the chicken and cook for 5 minutes, stirring constantly.

8) Simmer and mix in the anchovies, placing in the center of the skillet.

9) With the back of a wooden spoon, mash the anchovies.

10) Mix in the parsley, capers, olives and wine and simmer for 15 minutes in all.

11) Season with salt and pepper to taste. The pan juices should be abundant.


12) Cut a lid from the pagnotta loaf with a serrated knife.

13) Take off the soft part of the bread from inside the lid.

14) Cut around the inside edge of the bottom part of the loaf and remove the soft part, leaving about a 1 -inch layer all around.

15) Take out the garlic from the melted butter and sprinkle the flavoured butter over the inside of the loaf and the lid.

16) Place the loaf in the oven 10 minutes before the chicken is to be done and bake for 10 minutes.


17) Spoon the chicken mixture into the bread shell, cover with the lid.

18) If desired, serve on a wooden platter or large serving dish.

19) To serve, spoon out the filling and slice the bread with a serrated knife.

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 907Calories from Fat 284

 % Daily Value*

Total Fat 32 g49.2%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 4915 mg204.79%

Total Carbohydrates 81 g27%

Dietary Fiber 4 g16%

Sugars 1 g

Protein 66 g132%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet