Cooking: Pain-Bagnat

Histoire du pain-bagnat

Pain-Bagnat : He was a dish of poor.At the time we ate the stale bread by wetting it with water to soften it, hence its name : “Bathed bread”. He was eaten with the “salade niçoise” and for the poorest with a simple tomato…
As the seasons go by, we added it products of the country according to these ways… Les cébettes, green pepper (Youngs rather), févettes, olives, basil, olive oil, Nets of anchovy, vinegar, Small artichokes, And for the richest : Of the tuna and the eggs.

Pain Bagnat

Pain-Bagnat

To know all the history of Pain-Bagnat : https://fr.wikipedia.org/wiki/Pain_bagnat

Ingredient of the Pain-bagnat

Then you go to find according to sites, various ingredients to be used. However traditionally here are those whom it is necessary to use to explain in the section “history”. I find all the vegetables to the ” Market Libération” in Nice in quoted from my home.

Pain bagnat : ingrédients

Pain bagnat : ingrédients

Pain-bagnat

Pain-bagnat : Prepared ingredients

  • Of the Tuna or the nets of anchovy: I have chooses the tuna…
  • Eggs cut in slice.
  • The tomato which I peel and which I cut in slices.
  • The cébette, the radish and the green pepper cut in julienne
  • Salt, pepper and olive oil.
  • The basil (3 leaves).
  • Olives of Nice which I stone.
  • A bread roll with Pain bagnat (commanded the bakery)

We can add to it: févettes and hearts of small purple artichokes.

Preparation

Pain-bagnat: préparation 1

Pain-bagnat: préparation 1

Pain-bagnat : préparation 2

Pain-bagnat : préparation 2

We soak breads of a soup spoon of olive oil to begin. Then I add the tuna and the eggs. Hard-boiled eggs are cooked in the water with boiling for 11 minutes. I salt and I pepper.

Then we add radish and cébettes.

Pain-bagnat : Préparation 3

Pain-bagnat : Préparation 3

I add then tomatoes (peeled tomatoes), sheets of basil and olives of Nice and I add a little olive oil on the set.

Pain-bagnat : Préparation 4

Pain-bagnat : Préparation 4

finally I add peppers and I still sprinkle little of cébette and radish.
And here is a typical dishes of nice: a recipe simple and typically of Nice. A sandwich which we can eat in the beach or even in the house …

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