Pan bagnat

Pan bagnat
	A pan bagnat
Type	Sandwich
Place of origin	France
Region or state	Nice
Main ingredients	Pain de campagne or round white bread, radishes or/and scallion, green bell pepper, tomatoes, pepper, egg, olives, anchovies or/and tuna, basil, olive oil[1]
	Cookbook: Pan bagnat; Media: Pan bagnat;

The pan bagnat (pronounced [pɑ̃ baˈɲa]) (pan bagna, and alternatively in French as pain bagnat)[2][3][lower-alpha 1] is a sandwich that is a specialty of the Nice area. It is also a specialty food and street food of Nice, France.[5] The sandwich is composed of pain de campagne, a whole wheat bread, enclosing the classic salade niçoise,[6] a salad composed mainly of raw vegetables, hard boiled eggs, anchovies and/or tuna, and olive oil, salt, and pepper (never mayonnaise). Sometimes vinegar might be added. It has historically been prepared as a use for day-old bread.[3]

The pan bagnat is a popular dish in the region around Nice [7] where it is sold in most bakeries and markets. Pan bagnat and the salade niçoise (salade nissarda), along with ratatouille (La Ratatouia Nissarda in Provençal), socca and pissaladière are strongly linked to the city of Nice, where they have been developed over time out of local ingredients. It is sometimes served as an hors d'oeuvre.[lower-alpha 1]

Etymology

The name of the sandwich comes from the local Provençal language, Nissart, in which pan banhat and the alternative spelling pan bagnat mean "bathed bread".[3] It is often misspelled "pain bagnat", with the French pain rather than genuine local pan.

Preparation

Pan bagnat is prepared using bread or homemade bread that is generally round (French: pain de ménage) optionally rubbed with garlic,[8] tuna, anchovies, sliced tomato, olives, olive oil salt and pepper.[3][9] Additional ingredients to prepare the dish can include arugula, basil, artichoke, and red wine vinegar.[3][9] The olive oil is typically used on the bread, which may be marinated or soaked in the oil and then strained off, hence the name "bathed bread".[lower-alpha 1][9] The garlic is sometimes used to rub the bread with.[9]

Breads of pan bagnat
Pan bagnat
Two pan bagnat.

Similar dishes

Pan bagnat is partly related to the muffuletta sandwich.[3]

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Notes

"Pan Bagna In Nice, pan bagna (or bagnat,) is a street food that can easily be turned into this hors d'oeuvre. The name pan bagna, which means something like "bathed bread, " implies that the bread becomes soaked, ..."[4]

References

"Archived copy". Archived from the original on 2017-11-07. Retrieved 2017-12-17.CS1 maint: archived copy as title (link)
Golson, T.; Fink, B. (2006). The Farmstead Egg Cookbook. St. Martin's Press. p. 46. ISBN 978-0-312-35458-9. Retrieved May 27, 2016.
Hertzberg, J.; Franรงois, Z.; Gross, S.S. (2013). The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking. St. Martin's Press. p. 101. ISBN 978-1-250-01828-1. Retrieved May 27, 2016.
Wright, C. (2003). The Little Foods of the Mediterranean. Non Series. Harvard Common Press. p. 50. ISBN 978-1-55832-227-1. Retrieved May 27, 2016. (subscription required)
Reichl, R.; Willoughby, J.; Stewart, Z.E. (2006). The Gourmet Cookbook: More Than 1000 Recipes. Houghton Mifflin. p. 186. ISBN 978-0-618-80692-8. Retrieved May 27, 2016.
Arfin, F. (2011). Avignon, Nimes & St. Remy de Provence. Travel Adventures Series. Hunter Publishing, Incorporated. p. pt137. ISBN 978-1-58843-993-2. Retrieved May 27, 2016.
Stowell, D.; Black, G. (2010). The Veganopolis Cookbook: A Manual for Great Vegan Cooking. Perseus Books Group. p. 125. ISBN 978-1-57284-674-6. Retrieved May 27, 2016.
Sinclair, C.G. (1998). International Dictionary of Food and Cooking. Fitzroy Dearborn. p. 388. ISBN 978-1-57958-057-5. Retrieved May 27, 2016.
David, E.; O'Neill, M. (1955). Summer Cooking. New York Review Books classics. New York Review Books. pp. 32–33. ISBN 978-1-59017-004-5. Retrieved May 27, 2016.

External links

Commune Libre du Pan Bagnat: Association pour la Défense et la Promotion de l'Appellation Pan Bagnat
La recette officielle du Pan Bagnat de Nice (The official recipe for Nice "Pan Bagnat")
Article in Nice Matin on the Pan Bagnat Recipe
Article in Nice Matin on various sandwiches wrongly labelled Pan Bagnat

This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.

[note1-5] "Pan Bagna In Nice, pan bagna (or bagnat,) is a street food that can easily be turned into this hors d'oeuvre. The name pan bagna, which means something like "bathed bread, " implies that the bread becomes soaked, ..."[4]

[1] "Archived copy". Archived from the original on 2017-11-07. Retrieved 2017-12-17.CS1 maint: archived copy as title (link)

[Golson_Fink_2006_p._46-2] Golson, T.; Fink, B. (2006). The Farmstead Egg Cookbook. St. Martin's Press. p. 46. ISBN 978-0-312-35458-9. Retrieved May 27, 2016.

[Hertzberg_Franรงois_Gross_2013-3] Hertzberg, J.; Franรงois, Z.; Gross, S.S. (2013). The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking. St. Martin's Press. p. 101. ISBN 978-1-250-01828-1. Retrieved May 27, 2016.

[Wright_2003-4] Wright, C. (2003). The Little Foods of the Mediterranean. Non Series. Harvard Common Press. p. 50. ISBN 978-1-55832-227-1. Retrieved May 27, 2016. (subscription required)

[Reichl_Willoughby_Stewart_2006_p._186-6] Reichl, R.; Willoughby, J.; Stewart, Z.E. (2006). The Gourmet Cookbook: More Than 1000 Recipes. Houghton Mifflin. p. 186. ISBN 978-0-618-80692-8. Retrieved May 27, 2016.

[Arfin_2011_p._137-7] Arfin, F. (2011). Avignon, Nimes & St. Remy de Provence. Travel Adventures Series. Hunter Publishing, Incorporated. p. pt137. ISBN 978-1-58843-993-2. Retrieved May 27, 2016.

[Stowell_Black_2010_p._125-8] Stowell, D.; Black, G. (2010). The Veganopolis Cookbook: A Manual for Great Vegan Cooking. Perseus Books Group. p. 125. ISBN 978-1-57284-674-6. Retrieved May 27, 2016.

[Sinclair_1998-9] Sinclair, C.G. (1998). International Dictionary of Food and Cooking. Fitzroy Dearborn. p. 388. ISBN 978-1-57958-057-5. Retrieved May 27, 2016.

[David_ONeill_1955-10] David, E.; O'Neill, M. (1955). Summer Cooking. New York Review Books classics. New York Review Books. pp. 32–33. ISBN 978-1-59017-004-5. Retrieved May 27, 2016.