Pan Bagna
Description
Pan Bagna is a vibrant and refreshing cold appetizer that transforms simple ingredients into a flavorful masterpiece. This dish features a crisp hollowed-out French loaf stuffed with a chunky mixture of ripe tomatoes, red onions, peppers, and scallions. The addition of briny green olives, capers, and anchovies provides a savory depth that balances the acidity of red wine vinegar and olive oil. The texture is a delightful contrast between the sturdy crust and the moist, herbaceous filling. Perfect for summer gatherings, picnics, or as a light starter before a heavy meal, this recipe allows the natural flavors of the vegetables to shine. It improves as it rests, making it an excellent make-ahead option for entertaining.Directions
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Finely chop the tomatoes, scallions, red onions, red peppers, green peppers, green olives, capers, sour pickles, garlic, and anchovies.
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Place the chopped vegetables and ingredients into a large mixing bowl.
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Season the mixture with paprika, salt, and black pepper to taste.
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Whisk together 1 tablespoon of red wine vinegar and 4 tablespoons of olive oil, then pour over the vegetable mixture and toss to combine.
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Refrigerate the vegetable mixture for at least 1 hour to allow flavors to meld.
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Meanwhile, split the French bread loaf in half lengthwise, keeping the halves connected at one end if possible.
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Carefully scoop out the soft inner bread from both halves, leaving a crust wall about 1/2 inch thick to form a hollow boat.
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Process the scooped-out soft bread in a food processor or pulse with a knife until it becomes fine crumbs.
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Add the bread crumbs and the remaining 2 tablespoons of olive oil to the chilled vegetable mixture.
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Let the stuffing rest for 20 minutes, then taste and adjust seasoning, adding more olive oil if the mixture seems dry.
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Generously stuff the hollowed-out bread loaf with the vegetable and bread crumb mixture, filling all interior spaces.
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Press the bread halves together tightly. Tie the loaf securely with kitchen string to hold the stuffing in place.
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Wrap the stuffed loaf tightly in aluminum foil and refrigerate for at least 24 hours before serving.
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Unwrap, remove the string, and slice the loaf into 1-inch thick slices. Serve very cold.
Nutrition Facts
Servings 10 servings
- Amount Per Serving
- Calories 326kcal
- % Daily Value *
- Total Fat 6.1g10%
- Saturated Fat 1.2g6%
- Cholesterol 51mg17%
- Sodium 1198mg50%
- Total Carbohydrate 46.7g16%
- Dietary Fiber 7g29%
- Sugars 9.9g
- Protein 23.2g47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
