- Recipes
- Pan Bagna
Ingredients
- 2 tbsp olive oil
- 2 chicken breast fillets
- 1 garlic clove
- 100g button mushrooms , halved
- 1 orange pepper , deseeded and finely sliced
- ½ pack sweetfire beetroot, sliced
- 1 Sourdough loaf
- 20 basil leaves
Recipe tips / Prepare ahead
You will need 1 ball of string for this recipe.
Method
Step 1
Heat half the oil in a frying pan. Add the chicken and fry for about 8-10 minutes until cooked through, turning half way. Remove from the pan and set to one side.
Step 2
Add the remaining oil to the pan and cook the mushrooms with the garlic until tender. Remove from the pan and set to one side.
Step 3
Add the peppers to the pan and cook for about 5 minutes until softened, then remove from the heat.
Step 4
Cut the top off the bread and scoop out the centre, leaving a cavity for the filling. (The inside can be used as breadcrumbs in another dish or frozen for use at a later date.)
Step 5
Now pack the peppers into the base of the loaf, followed by the basil.
Step 6
Thickly slice the chicken and place on top of the basil, followed by the beetroot slices and the mushrooms, seasoning well between each layer.
Step 7
Now replace the top of the loaf and squash it down into place. Tie securely with string and pop it back into the bag the bread came in. Place a heavy weight on top of the bread and then leave in a cool place for about 2 hours.
Step 8
To serve, remove the string and cut into wedges.
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