• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Pan Bagna

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • 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)

 Directions

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.

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