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Pan bagnat with sardines
Savory recipes
Spring
Summer
30 minutes to 1 hour
Easy
Casserole
Poêle
Prep time
25 minutes
Cooking time
35 minutes
Serves
6 people
Pan bagnat is a specialty from Nice and can be prepared in many different ways.
Method
- Cook the eggs in a frying pan with a spoonful of oil, but make sure the yolks stay runny
- Blanch the fava beans for 1 minute in a saucepan of salted boiling water, drain, then peel
- Clean and chop the onions
- Deseed and dice the peppers
- Chop the tomatoes
- Crush the sardines and anchovies with a mortar and pestle, then add the peeled and de-germed garlic, the pepper, and the pitted olives
- Crush all the ingredients together until you have a grainy purée
- Cut the sandwich rolls in half, drizzle the insides with olive oil and a splash of vinegar, top with the sardine mixture, then add the crunchy vegetables, the basil leaves, and the fried egg
Ingredients
- 6 olive sandwich rolls
- 6 eggs
- 200 g (7 oz) shelled fava beans
- 1 green pepper
- 3 bunches of onions
- 1 bunch of cherry tomatoes
- 18 sardine fillets in oil
- 4 anchovy fillets in oil
- 1 clove of garlic
- 4 tbsp green and black olives
- ½ bunch of basil
- 4 tbsp olive oil
- 1 tbsp sherry vinegar
Utensils
Saucepan
Why use a saucepan?
Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)
Fry pan
The benefits of cooking with a frying pan
With its round and shallow shape, this versatile utensil allows you to cook to your taste a variety of foods, from steaks to whole fish, burgers, meatballs, and all sorts of sauteed vegetables, pasta or cereals.
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