Pan Bagna Recipe
Ingredients
| 16-inch/40-cm long loaf of country bread, thicker than a French baguette | ||
| Extra virgin olive oil | 2 Tablespoon | |
| 2 eggs, hard-cooked and shelled | ||
| 1 3/4 oz/50 g anchovy fillets in oil | ||
| About 2/3 cup flavored olives of your choice | ||
| Lettuce or arugula leaves, rinsed and patted dry | ||
| Plum tomatoes | 4 , sliced (FILLING) | |
| 7 oz/200 g canned tuna in brine, well drained and flaked | ||
Directions
1. Slice the eggs. Drain the anchovy fillets, then cut them in half lengthwise. Pit the olives and slice in half.
2.Slice the loaf in half lengthwise. Pull out about 1/2 inch/1 cm of the crumb from the centers, leaving a border all around both halves.
3. Generously brush both halves with olive oil. Spread with tapenade, if you like a strong flavor. Arrange lettuce or arugula leaves on the bottom half.
4. Add layers of hard-cooked egg slices, tomato slices, olives, anchovies, and tuna, sprinkling with olive oil and adding lettuce or arugula leaves between the layers. Make the filling as thick as you like.
5. Place the other bread half on top and press down firmly. Wrap tightly in plastic wrap and place on a board or plate that will fit in your refrigerator. Weigh it down and chill for several hours. To serve, slice into 4 egual portions, tying with string to secure in place, if desired.
2.Slice the loaf in half lengthwise. Pull out about 1/2 inch/1 cm of the crumb from the centers, leaving a border all around both halves.
3. Generously brush both halves with olive oil. Spread with tapenade, if you like a strong flavor. Arrange lettuce or arugula leaves on the bottom half.
4. Add layers of hard-cooked egg slices, tomato slices, olives, anchovies, and tuna, sprinkling with olive oil and adding lettuce or arugula leaves between the layers. Make the filling as thick as you like.
5. Place the other bread half on top and press down firmly. Wrap tightly in plastic wrap and place on a board or plate that will fit in your refrigerator. Weigh it down and chill for several hours. To serve, slice into 4 egual portions, tying with string to secure in place, if desired.
Chef
