Wednesday, July 2, 2008
On My Hearth: Pan Bagna
Active Time: 5 minutes
Total Time: 65 hours
One 8-in. round loaf Italian bread (about 1 lb)
2 cans (6 oz each) solid light tuna, packed in olive oil
2 Tbsp balsamic vinegar
2 cups arugula
1 Tbsp nonpareil capers
3 cups ratatouille (from Ratatouille with Pasta recipe)
1. Cut bread in half horizontally. Scoop out bread from top and bottom so that you’re left with about a 1-in.-thick shell.
2. Drain 1/4 cup oil from tuna into a small bowl; whisk in vinegar. Brush dressing over cut sides of bread.
3. Arrange arugula on bread bottom; spoon on tuna. Stir capers into ratatouille; spoon on top. Cover with bread top and wrap in plastic wrap. Refrigerate at least 1 hour or overnight. Cut into wedges.
From Woman's Day June 17, 2008