She discovered to make this recipe from her mama when she was just 10.

DISH.

Active ingredients.

2 medium loaves pane di casa, ideally 1 day old.
1/2 cup plus 2 tablespoons extra-virgin olive oil.
1 pound white button mushrooms, diced.
1/4 teaspoon garlic powder.
2 shallots, carefully diced.
Kosher salt and newly ground black pepper.
1 cup freshly grated Pecorino Romano.
1/4 cup finely sliced fresh parsley.
1 large sweet dry soppressata, diced.
9 extra-large eggs.
16 ounces low-moisture mozzarella, cubed.
3 tablespoons unsalted butter, at space temperature.

Directions.

Preheat the oven to 400 degrees F.

Eliminate the crusts from the pane di casa and cut the bread into bite-size cubes. Location the bread in a big bowl and cover with water. Enable it to soak briefly, simply till dampened. Working in batches, utilize your hands to securely squeeze the excess water from the bread. The bread ought to be moist however not soaked. Transfer to a big mixing bowl and set aside.

Heat 1/2 cup of the olive oil in a big skillet over medium heat. Include the mushrooms, garlic powder and shallots and season with salt and pepper. Prepare until the veggies hurt and the mushrooms have launched their moisture, 5 to 7 minutes. Eliminate from the heat and permit the mix to cool somewhat.

Include the mushroom and shallot mixture to the moistened bread. Include the Pecorino Romano, parsley and soppressata and mix until uniformly combined. Include the eggs and mix thoroughly. Carefully fold in the cubed mozzarella, blending just up until uniformly dispersed throughout the stuffing.

Kindly butter the bottom and sides of a 9-by-13-inch ovenproof baking dish with 1 tablespoon of the butter. Transfer the stuffing mixture to the prepared meal and spread into an even layer without packing it too firmly.

Dot the top of the stuffing with the remaining 2 tablespoons butter and drizzle with the remaining 2 tablespoons olive oil. Bake up until the stuffing is cooked through and the top is golden brown, about 45 minutes.

Permit the packing to rest for 5 to 10 minutes before serving. Serve warm.

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