Free Recipe Pan Bagna
Recipe Type: A Recipes
Recipe Preparation:
Cooking Ingredients for Pan Bagna Recipe
4 md Ripe tomatoes
1 bn Scallions
2 md Red onions
2 Red peppers
2 Green peppers
1/2 c Green olives
2 tb Capers; drained
1/2 c Sour pickles
2 cl Garlic
2 oz Anchovies
1 ts Paprika
Salt, pepper; to taste
1 tb Red wine vinegar
4 tb Olive oil
1 Loaf French Bread
2 tb Olive oil (or more)
Pan Bagna Preparation
Recipe by: Craig Gardiner KNHT09A *NOTE: This must be made a day ahead of serving. In a large bowl, finely chop tomatoes, scallions, red onions, peppers, olives, capers, pickles, garlic and anchovies. Season the mixture with paprika and salt and pepper to taste. Blend in red wine vinegar and olive oil. Refrigerate for at least 1 hour. Split a long, narrow loaf of French bread in half lengthwise as equally as possible. Carefully pull out the soft bread from the center, but leave a crust wall at least 1/2 inch thick. Process the soft bread in the food processor until finely chopped. Add the bread crumbs to the vegetable mixture with 2 tablespoons more olive oil. Let rest 20 minutes, then taste again and adjust seasoning, adding more oil if it seems dry. Stuff loaf with vegetable/bread mixture, so that all interior spaces are filled but so that loaf still closes tightly. Tie with string to hold everything in place, wrap in foil and refrigerate for at least 24 hours. Slice loaf into 1-inch slices and serve very cold, 2 or 3 slices per person. This is eaten with a knife and fork. This is also very good made in small, individual loaves. 8/18/96 I didn”t use anchovies this time. I should have used a little more oil. Posted to MM-Recipes Digest V4 #100 by AWXP96A@prodigy.com ( MICKEY L FORSTER) on Apr 11, 1997
Cooking Temperature:
Recipe Serves: 6
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