Lesley Waters' pain bagne
recipe
Lesley Waters' pain bagne
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This is a great one for an adult packed lunch. It can be made early in the week and then used over time as lunch for the whole family
Ingredients
- 1 round flat country loaf approx. 400g (14oz)
- 3 tablespoons balsamic vinegar
- 1 clove garlic, crushed
- 5 tablespoons virgin olive oil
- salt and freshly ground black pepper
- For the filling
- 55g (2oz) tomorosso tomatoes in oil
- 110g (4oz) antipasta artichokes
- 14 greek black olives, pitted
- 2 orange or red pepper
- 110g (4oz) mozzarella, sliced
Directions
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- Preheat the grill.
- Cut the peppers in half, remove the core and seeds, and place under the grill. Grill for minutes, until the skin blackens and begins to blister. Remove the pepper from the grill and place in a plastic bag. Set to one side and leave to cool.
- Slice the loaf in three, horizontally. Generously sprinkle each slice with the balsamic vinegar and olive oil, and season with salt, black pepper & garlic.
- Peel the skin from the pepper and cut into strips. Scatter each slice of bread with the pepper strips and other filling ingredients. Drizzle over a little extra olive oil and balsamic vinegar and reassemble the loaf.
- Press the layers well together and wrap the loaf tightly, in foil or cling film. Leave in a cool place for at least two hours, before serving, cut into cake like wedges.
Source: www.fairy-dish.com
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