Name: Brioche Ripieno Regaleah (Sicilian Filled Brioche from Regaleali)
Yield: Makes one 30 cm filled bread, about 12 servings
Cuisine: French
Ingredients: Egg wash: 1 egg well whisked with a pinch of salt; 450 g mixed cheeses such as Gruyère, Gouda, Edam, and Fontina (use at least 2 types), cut into 1cm dice; 280 g frozen tiny peas, defrosted, brought to the boil in water to cover, cooked for 3 minutes, drained and cooled; 225 g best-quality cooked ham, cut into 1cm dice; One batch Brioche Dough for Filled Breads, chilled in the covered mixer bowl for about 2 hours

Preparation info

Makes one 30 cm filled bread, about
12
servings

Difficulty
Easy

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

My departed friend Anna Tasca Lanza, Marchesa di Mazzarino, learned to cook as an adult directly from Mario Lo Menzo, a monzu chef, tying into a tradition of elegant hybrid French/Italian cooking begun when French chefs first came to work in noble households in Sicily and Naples during the 19th century. This is a loose adaptation of Chef Mario’s recipe, first prepared in honour of a visit by Prince Charles<