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Recipe by: immina
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See below ingredients and instructions of the recipe
-Waldine Van Geffen VGHC42A
FILLING
1/2 c Oil-pk tomatoes; drain (oil
-reserved), slice
1/2 c Black olives, pit and chop
1/2 c Pimientos; drain, 4oz jar
2 tb Capers; partially mashed
3/4 bn Watercress; chop (retain 1/4
-of the bunch for dressing)
2 oz Tin anchovies; mince
DRESSING
1/4 c Oil from tomatoes
1 Lemon; juice only
x Watercress from above; mince
3 tb Parsley; minced
1 Baguette
Divide 1 baguette into four sections and slice in halves,
horizontally. Hollow out the centers slightly and mix bread crumbs
into filling. Spoon dressing evenly over bread halves. Heap filling
over halves. Press halves together and wrap each portion tightly in
aluminum foil. Keeps for up to 6 hours without refrigeration. (wrv)
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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