Pan Bagna - Jacques Pepin

Recipe look good to you?     

Pan Bagna - Jacques Pepin Ingredients

1/2 Cucumber	5 sl Red onion; very thin
1 Round country-style loaf	1/3 Green bell pepper; thinly
18 Oil-cured olives; pitted,	1 Ripe tomato; thinly sliced
3 Cloves garlic; minced	1/4 ts Salt
10 sm Anchovies; coarsely chopped	1/4 ts Fresh ground black pepper
2 tb Olive oil	12 lg Basil leaves

Instructions for Pan Bagna - Jacques Pepin

1. Peel the cucumber, and slice it lengthwise with a vegetable peeler into long, thin strips, discarding the seedy center. 2.Cut the loaf of bread in half horizontally. 3. In a bowl, mix together the olives, garlic, anchovies (with their oil), and the olive oil. Spread the mixture on the cut surface of both bread halves, and then arrange the slices of onion, green pepper, and tomato on the bottom half of the loaf. Sprinkle with salt and pepper, and arrange the basil leaves and then the cucumber slices on top. 4. Invert the top half of the bread to reform the loaf, and wrap it tightly in plastic wrap. Refrigerate for 2 to3 hours with a 5-pound weight on top (canned goods or a milk carton). This enables the juices in the filling to flow through the bread. 5. At serving time, unwrap the loaf, and cut into wedges to serve. NOTE: "This light, healthy picnic sandwich is especially good when made ahead - - preferable the day before - on a large round bread loaf." Recipe by: Jacques Pepins Table Posted to MC-Recipe Digest V1 #1018 by KSBAUM on Jan 16, 1998

Main Ingredient: Cuisine: Uncategorized

More like this...

Hunters Stew By Jacques Pepin [Sort Of]

Roasted Vegetable Pan Bagna

Pan Bagna

Pan Bagna ( Bathed Bread )