Stuffed bread to nice

STUFFED BREAD with NIÇOISE 10377 INGREDIENTS for 4 PEOPLE A green pepper, a red pepper, a heart of green celery, 2 onions, 3 tablespoons olive oil, 2 eggs, 4 sun-dried tomatoes in oil, a sliced white bread (350 g), 6 anchovy fillets in oil, salt.

For the jelly: 6 gelatin sheets, 25 cl of chicken broth, 2 tablespoons chopped fresh basil.

You soften the gelatin sheets for about 10 minutes in cold water.

Rinse the peppers and pat dry.

Toss them on the grill and after about 10 minutes, Peel and cut the flesh into strips.

Cut the celery into small pieces about one cm thick.

Peel and cut the onions into rings.

Put on the heat a skillet with a tablespoon of oil and FRY for about a minute the celery along with the onion; Add salt and pour 2 tablespoons water and cook for about 10/15 minutes fresh focus.

Remove from the Pan and put them on the fire the strips of pepper and cook for about 5 minutes to fire.

Cut the eggs in half.

Drain the sun-dried tomatoes and cut them into strips.

Bring the broth to a boil: boil, remove from heat and add the chopped Basil and squeezed gelatin.

Cut the bread into two pieces lengthwise, and remove their scavatele the Crumb.

Over one half of the bread, pour a tablespoon of oil, spread a layer of pepper, one onion and celery and place 3 anchovy fillets.

Nappate with 2 tablespoons gelatin.

Place half an egg, tomato slices and cover with 2 tablespoons gelatin.

Pour the remaining oil on the other half of bread: roll out the rest of the vegetables with the jelly as done previously and then leave in the fridge for about 5 minutes.

Place the two halves of bread on top of each other and pressed slightly.

Wrap the bread in foil paper padded towel and let stand in refrigerator for at least 2 hours.