Pan Bagnat
Bread
- 4 flat, round wholemeal rolls (6 inches (15 cm) diameter)
- 1 garlic clove
- 5 tomatoes
- freshly ground black pepper
- salt
- olive oil
- red wine vinegar
Filling
- 8 quail eggs
- 12 leaves romaine
- 12 oven-dried tomatoes
- 8 radishes
- 1 zucchini
- 2 spring onions
- 1 small celery heart
- 1 silverskin onion
- 1/2 yellow pepper
- 1 small fennel bulb
- 1 small bunch basil
- 12 pitted Nice olives
Plating
- 3 1/2 ounces tuna, in oil (100 g)
- 8 fillets anchovies, in oil
Instructions
Step 1: Bread
Cut the rolls in half through the middle. Peel and halve 1 garlic clove, and rub each roll half with it.
Wash 6 tomatoes and halve. Squeeze gently to collect the juice in a bowl. Sprinkle the rolls halves with it, then drizzle a little olive oil and a little vinegar on top. Sprinkle with a little sea salt and some freshly ground black pepper. Set aside.
Step 2: Filling
Cook the quail eggs in boiling water for 5 minutes. Allow to cool, then shell and halve. Set them aside.
Wash and spin dry the romaine. Cut the half-tomatoes into slices 1/3 inch (8 mm) thick, and cut the oven-dried tomatoes in half. Set aside.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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