Recipe - Pan Bagna

4 md Ripe tomatoes
1 bn Scallions
2 md Red onions
2 Red peppers
2 Green peppers
One half cup Green olives
2 tablespoon Capers; drained
One half cup Sour pickles
2 cl Garlic
2 ounce Anchovies
1 teaspoon Paprika
Salt, pepper; to taste
1 tablespoon Red wine vinegar
4 tablespoon Olive oil
1 Loaf French Bread
2 tablespoon Olive oil (or more)

Recipe by: Craig Gardiner KNHT09A *NOTE: This must be made a day ahead of
serving.
In a large bowl, finely chop tomatoes, scallions, red onions,
peppers, olives, capers, pickles, garlic and anchovies. Season the mixture
with paprika and salt and pepper to taste. Blend in red wine vinegar and
olive oil.
Refrigerate for at least 1 hour.
Split a long, narrow loaf of French bread in half lengthwise as
equally as possible. Carefully pull out the soft bread from the center,
but leave a crust wall at least One half inch thick. Process the soft bread in
the food processor until finely chopped. Add the bread crumbs to the
vegetable mixture with 2 tablespoons more olive oil. Let rest 20 minutes,
then taste again and adjust seasoning, adding more oil if it seems dry.
Stuff loaf with vegetable/bread mixture, so that all interior spaces
are filled but so that loaf still closes tightly. Tie with string to hold
everything in place, wrap in foil and refrigerate for at least 24 hours.
Slice loaf into 1inch slices and serve very cold, 2 or 3 slices per
person. This is eaten with a knife and fork. This is also very good made
in small, individual loaves.

8/18/96 I didn't use anchovies this time. I should have used a little
more oil.

Posted to MMRecipes Digest V4 #100 by AWXP96A@prodigy.com ( MICKEY L
FORSTER) on Apr 11, 1997