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    Courgette Ratatouille Pan Bagna

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    Courgette Ratatouille Pan Bagna

    Traditionally, a pan bagna is a slice of pain de manage, moistened with good olive oil and filled with tomatoes, anchovies and capers. This is a modern version, which uses crusty rolls and can be made the day before it's needed. Try adding 100g diced feta or a few stoned and diced olives

    Serves: 6


    • 1 clove garlic, finely diced
    • 1 small onion, finely diced
    • 4 tablespoons olive oil
    • 450g courgettes, diced
    • 450g ripe plum tomatoes
    • A handful of finely chopped parsley
    • 6 crusty rolls
    • Salt
    • Freshly ground black pepper


    1. Gently fry the garlic and onion in the oil until soft. Then increase the heat and stir in the courgettes. Fry briskly until lightly cooked.
    2. Meanwhile, cut away the white stem core of the tomatoes. Cut a cross at their base and cover with boiling water for a minute or two. Drain, peel and chop. Add to the courgettes and cook briskly until they have thickened slightly. Adjust the seasoning to taste and remove from the heat. Add the parsley and cool. Add the feta or olives at this stage, if you wish.
    3. Neatly slice off the top of your bread rolls. Scoop out the soft white bread and spoon in the courgette mixture. Wrap in clingfilm and pack as normal or chill until needed.

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