Muffaletta/Pan Bagnat

                                                                              Muffaletta/Pan Bagnat


Muffaletta is an Italian loaf/ Pan Bagna is French..  you make your mind up which you prefer..the bread in the centre of the loaf is removed ( you could use this for breadcrumbs so as not to waste it)  ....it's perfect picnic fodder....really easy to make once all the ingredients are assembled.  You can fill the loaf with whatever you like. When assembled the crust lid is placed back on.  The loaf is wrapped tightly in aluminium foil then weighted down overnight. 

Here's the ingredients I used

   

The Ingredients I used

1 fresh 10-12" crusty loaf
2 courgettes/zucchini cut lengthwise and griddled
1 large red & yellow pepper cut into quarters griddled
2 red onions sauteed in a little olive oil till tender
3 large tomatoes sliced
5 eggs quartered
4oz of sliced ham
2oz Italian Salami
4 cheese slices
4oz  Buffalo Mozzarella 
few Kalamata Olives
3 tbsps Pesto...(I used sun-dried tomato but use what you have in stock)
a little mayonnaise

                           Remove the crust lengthwise and start to pack the ingredients in

Nearly full

                                                              Full to bursting



Cut the lid off the bread, lengthwise
Scoop out the middle of the loaf..leaving the crusts around about 1" or so thick
Fill the loaf in layers as you want,  you may not need to use all of every ingredient just make sure the loaf is really full to busting
Replace the lid & wrap the loaf carefully & tightly in aluminium foil.
Place the loaf in the fridge, put a board or dish large enough to cover the entire loaf on top of it .
Weight it down .....I used baked bean tins
Leave overnight.

Leave it wrapped until you're ready to serve it......don't forget to take a bread board & knife if you've packed it for a picnic. 

Cut into thick slices and serve 

Pea, Mushroom & Ham Risotto

Pea & Ham Risotto



I love to make risotto, it's one of those great dishes where you can easily use up your leftovers. I had some cooked ham and mushrooms that needed using.  Perfect.. here's the result

  

To serve 4

>

1 tbsp olive oil

a good knob of butter 

1 large onion finely chopped

2 cloves of garlic crushed

1 stick of celery finely chopped

250 gms or roughly a cup of cooked ham cubed

250 gms chestnut mushrooms sliced

a cupful or so of frozen petit pois

300gms arborio rice

a large glass of dry white wine

around 1 litre of stock,  I used ham stock as that's what I had but chicken or vegetable will do fine

fresh thyme

grated parmesan

seasoning to taste

>

Put the stock in a pan and heat to boiling, turn down and keep it simmering

Put the oil & butter into a large frying pan over a medium heat and melt.

Add the onion & celery fry until translucent then add the garlic and continue to cook for a minute or so.

Throw in the rice, and continue cooking until most of the oil & butter has been absorbed.

Add around half the mushrooms and the white wine.

Please keep stirring on a regular basis to create a lovely creamy risotto

Cook till all the liquid has been absorbed. Now add the stock a ladle full at a time adding as soon as it's all been absorbed

Add the rest of the mushrooms and the ham, making sure it's thoroughly heated through

Throw in the peas

When the rice is almost tender add some thyme, seasoning as necessary and a good handful of grated parmesan.

Don't cook it out too much there should still be a little liquid present.

I quite often stir in a little cream or mascarpone at this stage if you haven't got either a little more butter will make it really unctious.

>

Serve with a green salad, some warm ciabatti or garlic bread.

>

Hope you enjoy it xxx