MMMMM----- Recipe via Meal-Master (tm) v8.05
 
       Title: Pan Bagna
  Categories: Appetizers, Favorites
       Yield: 6 Servings
 
       4 md Ripe tomatoes
       1 bn Scallions
       2 md Red onions
       2    Red peppers
       2    Green peppers
     1/2 c  Green olives
       2 tb Capers; drained
     1/2 c  Sour pickles
       2 cl Garlic
       2 oz Anchovies
       1 ts Paprika
            Salt, pepper; to taste
       1 tb Red wine vinegar
       4 tb Olive oil
       1    Loaf French Bread
       2 tb Olive oil (or more)
 
   Recipe by: Craig Gardiner KNHT09A *NOTE: This must be made a day
   ahead of serving.
         In a large bowl, finely chop tomatoes, scallions, red onions,
   peppers, olives, capers, pickles, garlic and anchovies. Season the
   mixture with  paprika and salt and pepper to taste. Blend in red wine
   vinegar and olive oil.
    Refrigerate for at least 1 hour.
         Split a long, narrow loaf of French bread in half lengthwise as
   equally as possible.  Carefully pull out the soft bread from the
   center, but leave a crust wall at least 1/2 inch thick. Process the
   soft bread in the food processor until finely chopped. Add the bread
   crumbs to the vegetable mixture with 2 tablespoons more olive oil.
   Let rest 20 minutes, then taste again and adjust seasoning, adding
   more oil if it seems dry.
         Stuff loaf with vegetable/bread mixture, so that all interior
   spaces are filled but so that loaf still closes tightly. Tie with
   string to hold everything in place, wrap in foil and refrigerate for
   at least 24 hours.
        Slice loaf into 1-inch slices and serve very cold, 2 or 3 slices
   per person.  This is eaten with a knife and fork. This is also very
   good made in small, individual loaves.
 
   8/18/96  I didn't use anchovies this time.  I should have used a
   little more oil.
 
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