It’s finally here. Super Bowl weekend. Usually I don’t give a damn and might maybe situate myself near a TV to catch commercials, but this year it’s different. The Broncos are playing, it’s permission for me to crash and not do a thing for several hours on Sunday, a real musician is singing the National Anthem, and I have to be prepared to give my husband
CPR his Lucky Halftime Fat Tire.
It’s strange this year, to be cheering on our team a thousand miles away from Denver. No hype, no buildup. The last two times they were in the Super Bowl we lived there. Our first two years living there, to be exact. Year One we were invited to a Super Bowl party and me being young and childless and still enjoying cooking, found a recipe for Antipasti Bread. It was easy and could be prepped ahead of time and baked fresh, important as I had a rehearsal that afternoon and was late to the party.
The bread was a huge hit and the Broncos kicked ass and won.
The next year the Broncos were again playing and our friends suggested, nay demanded, I bring the Lucky Antipasti Bread. And again it was a huge hit and again the Broncos kicked ass and won.
I haven’t made this bread since 1999.
Two weeks ago, when our beloved team made it back to the big game, demands again came from our friends, this time through Facebook, that I make the bread. And so I shall. It’ll just be made in Illinois and be gluten free. Let us hope the spirit of the bread is the luck and not the gluten. I have my limits.
Super Bowl Bread
10+ cloves fresh garlic
1 large loaf french bread, unsliced (I’m using the gluten free challah loaf from Rose’s Wheat Free Bakery)
1/2 cup butter
1/4 cup olive oil
1/2 cup coarsely chopped parsley
1 pkg frozen chopped spinach, thawed and squeezed dry
1 14 ounce can artichoke hearts, drained and chopped
8 anchovy fillets, cut in large pieces
1 cup grated parmesan cheese
1/2 cup grated mozzarella cheese
2 teaspoons capers, chopped
pinch oregano and basil
1 teaspoon garlic salt
1 teaspoon ground pepper
optional: sliced pepperoni or salami
Peel and chop garlic coarsely, set aside. Cut the top off the bread lengthwise. Carefully scoop out the inside of the loaf, tearing bread into small pieces and placing them in a large mixing bowl. In a large skillet, melt the butter and oil together until slightly bubbling. Add garlic and stir. Add spinach, artichoke hearts, parsley, and anchovies. With a wood spoon, lightly combine all ingredients. When thoroughly mixed, add to bread pieces and toss completely until bread is well mixed with garlic-spinach mixture. Add cheese, capers, and seasonings, toss all together to mix well. Pack mixture into hollow bread crust, replace top, and wrap in aluminum foil. Bake for 30 minutes at 350. Unwrap. Drizzle some oil on top of crust and bake uncovered for 5 minutes. Slice into 1 1/2″ slices and serve.
After typing that whole damned thing out, I realized it did not sound right and reached out to my husband and our friends. It is indeed the incorrect recipe. Whew. Crisis averted.
The REAL Super Bowl Bread
1. Large Sourdough Round sliced in a waffle cut, but not broken through.
2. Make a mixture of softened butter and sautéed garlic, enough to coat the entire bread inside.
3. Spread the mixture inside the bread.
4. Sprinkle a mix of mozzarella, parmesan, and gruyere (if you want) into the cracks of the bread (optional: sautéed mushrooms and sliced pepperoni). Make sure it’s all coated inside. Take the remaining and on top it goes.
5. Season with pepper or Italian seasoning, then bake until golden on top. You may serve it with marinara sauce if you so desire.
6. Scream at the tv for 4 hours. Must be accompanied by a Colorado beer.
Now I want to make both and have only one loaf. Can’t mess with superstitions so I guess I’ll make the other one for an Oscar party or something.
Update: A friend from that original Super Bowl party found the recipe. Apparently she wrote it down from what I said. Facebook wins again, my friends.