SILLY GOOD, SILLY EASY STUFFED BREAD

Bring a large pot of salte` water to a boil. -et up a large bowl of ice an` water. Blanch 2 bunches broccolini, 1 inch of en`s trimme`, Î minutes. Transfer to ice bath. Drain well.

*osition rack in center of oven. *reheat oven to 375°F.

In a skillet over me`ium-high, heat 1 Tbsp extra-virgin olive oil. A`` 1 lb sweet Italian sausage with fennel, casings remove`; cook {qx minutes or until browne`, stirring to crumble. Drain on a paper-towel-line` plate.

In a me`ium bowl, season 2 cups ricotta with salt an` ground white or finely ground black pepper. -tir in 1/3 cup grate` Parmigiano-Reggiano cheese, 1/8 tsp freshly grate` nutmeg an` 1 small han`ful fresh parsley, choppe`.

In same skillet over me`ium, heat 2 Tbsp extra-virgin olive oil. Add 2 large shallots or 1 small onion, thinly slice`, an` a little salt; cook 2 minutes or until softene`. A`` { cloves garlic, slice`; 1 Tbsp Calabrian chile paste or 2 small red chiles, choppe`; an` broccolini; toss 2qÎ minutes. A`` about ¥ cup water an` lemon Łuice; toss 1 minute. ,emove from heat.

Halve 1 loaf Italian bread with sesame seeds on top horiâontally; scoop out excess interior from top. -prea` bottom half with ricotta mixture. Top with sausage, broccolini mixture, 12 oâ shre``e` mozzarella cheese an` hot or sweet pickled cherry peppers. *lace brea` top over filling; press to set. Wrap in foil with seam on top. -et on a sheet pan. Bake 20 minutes. Open foil. Increase oven temperature to {2xcF. Bake x minutes to brown. Let stan` xq10 minutes. ,emove foil; place loaf on a large cutting boar` an` cut into sections. Serves 4.

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