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Patafla from A Book of Mediterranean Food by Elizabeth David

  • capers
  • pickled gherkins
  • black olives
  • tomatoes
  • canned pimentos
  • French bread

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Notes about this recipe

  • chriscooks on July 01, 2012

    This is essentially a highly-flavored bread salad that is put back into the bread. It needs to sit overnight, after which it is delicious. A bit messy to eat but wonderful. Only worth making when local tomatoes are available. The recipe makes more than you need to stuff the baguettes; cut back on the bread. The recipe in my book does not have canned pimentos; I used a green pepper.

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