- 400 GRAM GROUND BEEF
- 1 ONION, chopped
- 2 SLICES OF BREAD, soaked and in pieces
- 1 TBSP MANGO CHUTNEY
- 100 GRAM CHEESE, in small cubes
- 1 TOMATO, in small pieces
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- 1 FRENCH BREAD
- 1 DECILITER OLIVE OIL
- 3 TBS VINEGAR
- 1 CLOVE GARLIC, crushed
- 12 OLIVES, halved
- 1 ONION, chopped
- 2 TOMATOES, sliced
- 1 SWEET PEPPER, cut
- 1 CAN ANCHOVIES
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Mix the beef, bread.
and mango chutney and form small balls. Bake them in the oven, 20 minutes
at 200 degrees Celsius. Stick a
piece of cheese and tomato on top. Serve warm or cold with
chili sauce.
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Cut the bread in the
length and then in three pieces. Mix olive oil with garlic and vinegar
and brush over the inside of the bread. Arrange all the other ingredients
nicely on the lower half of the bread, put the upper half on top, cover
with foil and put something heavy on top. Let it stand for one hour.
Pan Bagnat is originally
from the south of France and means "bathed bread" in the language of
the Provence. It is a bit like a
Salade Niçoise
on bread.
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