Pan Bagna
By OcadoLife
Published on 24 April 2022
This Italian classic combines rustic artisan bread with a hearty Mediterranean filling.Time and servings
40 minsTotal time
4Servings
15 minsPrep time
25 minsCooking time
Ingredients
- 1 orange pepper, deseeded and finely sliced
- 1 sourdough loaf
- 2 chicken breast fillets
- 2 tbsp of olive oil
- 0.5 pack of sweetfire beetroot, sliced
- 20 basil leaves
- 1 garlic clove
- 100 g of button mushrooms, halved
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.