Pan Bagnat

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Ingredients (4 servings)

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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