Party balls and pan bagnat recipe


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Party balls

 

Pan bagnat

  • 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
 
  • 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

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.

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.