Best Pan Bagna Recipes

PAN-ROASTED BROCCOLI RABE "BAGNA CAUDA"

Steps:

• Bring a large pot of water to a boil and salt generously. Prepare an ice water bath.
• To clean the broccoli rabe, remove the bottom third of the stem, which is fiberous. Remove the larger leaves, leaving the ones which are smaller at the top attached. Blanch the broccoli rabe in the boiling water for about 1 minute until bright green, then transfer to the ice bath to stop the cooking process. Remove the broccoli rabe to a baking sheet lined with paper towels and dry well.
• Add the olive oil to a large cast-iron or stainless steel frying pan and heat over low heat. Add the chile flakes, anchovies and garlic and saute about 1 minute. Add the broccoli rabe and cook, tossing lightly in the oil to coat, until the broccoli rabe is heated through and tender, about 3 minutes. Season with salt and pepper. Top with the Pecorino Romano and serve.

PAN BAGNA

Steps:

• Halve the bread horizontally, hollow out the top and the bottom, leaving 1/2-inch-thick shells, and brush the bottom shell with 1 tablespoon of the oil. In a blender combine the remaining 3 tablespoons oil with the garlic, the vinegar, and salt to taste and blend the dressing until it is emulsified. Spread the goat cheese in the bottom shell and top it with the olives, the arugula, the radishes, and salt and pepper to taste. Drizzle the radishes with one third of the dressing, top them with the tuna and salt and pepper to taste, and drizzle half the remaining dressing over the tuna. Top the tuna with the tomatoes, the basil, and salt and pepper to taste, drizzle the mixture with the remaining dressing, and fit the top shell over it. Wrap the pan bagna tightly in plastic wrap and put it in a shallow baking pan. Top the pan bagna with a baking sheet and a large gratin dish filled with several 1-pound weights and chill it for 1 hour. The pan bagna may be made 6 hours in advance and kept covered and chilled. Serve the pan bagna cut into 2-inch slices.

PAN BAGNA (PROVENCAL STUFFED SANDWICH LOAF)

Steps:

• In a bowl, combine the olives, red peppers, scallions, tomatoes, anchovies, capers, parsley, and watercress. Remove the top third of the loaf of bread. Remove the soft interior bread crumb from the loaf, leaving 1/2-inch shell, and reserve 1 cup packed bread crumbs/chunks. Make the dressing: In a food processor mince fine the parsley, watercress, and garlic. Add the reserved bread crumbs, lemon juice, and anchovies, and mince the mixture fine. With the motor running, add the oil in a stream and blend the dressing until it is emulsified. Stir 1/4 cup of the dressing into the olive mixture and spread the remaining dressing on the inside of the bread shell. Mound the filling into the shell, packing it, put the loaf back together and wrap it tightly in foil or plastic wrap. Let the sandwich stand, weighted with a 2-pound weight (I have found a large dictionary or other heavy book works well here), for at least 3 hours. When ready to serve, cut the loaf into 2-inch slices with a serrated knife.

PAN BAGNA

Steps:

• Halve bread horizontally. Pull out the soft interior, to within 1-inch of the crust; discard interior or reserve for another use. Rub the inside of bread all over with garlic, then drizzle with oil and vinegar.
• Cover the bottom half of the bread with onion and tomato slices. Top with anchovies and pepper strips. Evenly distribute tuna and basil.
• Spread the top half of bread with minced olives, and place it olive-side down over filled bottom half. Wrap in plastic wrap. Place on a large plate, and top with a second plate. Weight with several heavy cans. Refrigerate for 2 to 3 hours. Just before serving, cut into 6 to 8 wedges or slices.

PAN BAGNA

Steps:

• Cut the bread loaf in half horizontally and sprinkle the cut surface of each half with the olive oil. Cover with the basil leaves and arrange the tomato slices, the cucumber slices and then the garlic slices on top, distributing them evenly on both bread halves. Sprinkle with the pepper, salt and vinegar. Join both halves together and press the bread under a 5-to-6-pound weight for at least a few minutes, but longer if possible, to allow the vegetable juices to blend with the oil and seasonings. Cut into 6 large wedges and serve. This is an excellent lunch sandwich.

PAN BAGNA

Steps:

• Cut roll in half and, using a fork, scrape away some of the bread crumbs from the middle of each half, leaving more room for sandwich ingredients.
• With the flat blade of a knife, mash garlic to a paste with the salt. Mix with olive oil and vinegar and coat the open side of each half of the roll with the mixture. Set aside for about 20 minutes to let the bread get impregnated with the oil and vinegar.
• On bottom half of roll, layer onions, tomatoes, radishes and olives. Sprinkle the flaked tuna over the top and arrange the anchovy fillets in a lattice pattern.
• Place top half on the sandwich. Weight the sandwich down to press ingredients together and set aside for an hour or longer. Just before serving, remove weights and cut sandwich in half.