Pan Bagna
Photography Photography by Becky Nunes.
The ultimate peasant food, pan bagna can be filled with just about anything. The only essential is really good bread with a strong crust that will hold up under pressure.
Serves: 4 - 6
INGREDIENTS
1 sourdough baguette
4 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 clove garlic, crushed
2 firm tomatoes, sliced and seeds removed
10 anchovies
basil leaves
4 artichoke hearts or bottoms, chopped
100g semi-soft cheese – provolone, gruyere or mozzarella, sliced
12 black olives, stoned and chopped
3 red capsicums, roasted and peeled
sea salt and freshly ground pepper
METHOD
Cut the baguette in half lengthwise and scoop out a little of the bread from the centre of each half. Combine the olive oil, vinegar and garlic and season with salt and pepper. Brush both sides of the baguette generously with this mixture.
Starting with the tomatoes, layer up the anchovies, basil, artichokes, cheese, olives and capsicums on the bottom half of the bread. Cover with the top half of the baguette. Press well together and wrap tightly in plastic wrap or tinfoil. Leave in a cool place with a weight on top long enough for the juices and oils to be well absorbed – a minimum of one hour or up to 24 hours.
To serve, unwrap and cut into slices. Serves 4-6
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