Gastronomixs

Panzanella

While the original recipe will not win any beauty contests, it is extremely tasty and easy to adapt into a more stylish variant.

Panzanella

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Ingredients

2

 

ciabatta buns, several days old

500

g

tomatoes (pomodori), peeled

3

cloves

garlic

2

dl

olive oil

4

tbsp

red wine vinegar

2

 

red sweet peppers

2

 

yellow sweet peppers

75

g

capers, salted

75

g

anchovies, salted

100

g

black olives

1

bunch

basil

Preparation method

  • Cut the bread into chunks.
  • Quarter the tomatoes and remove the seed membranes and juices.
  • Set aside the seeds and juice in a bowl, and add the finely chopped garlic, olive oil and red wine vinegar to make a coarse dressing. Season to taste with black pepper and sea salt.
  • Soak the bread in this dressing, adding additional olive oil as required.
  • Peel the sweet peppers by roasting them on or under the grill until the skins char. Then remove the skins and seeds, and coarsely chop the peppers.
  • Rinse the salted capers in cold water and soak them in a few tablespoons of red wine vinegar.
  • Compose a salad of the soaked bread, sweet pepper, tomato, anchovy, olives and basil.

Serving suggestions

  • As a summer lunch dish.
  • As a component in a dish with fresh anchovy or sardines.

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