Panzanella

Name: Panzanella
Yield: Serves six to eight
Cuisine: Italy
Ingredients: 4 tablespoons red wine vinegar; 1 bunch of spring onions, trimmed and thinly sliced; 20 black olives, stoned if liked; 10 anchovy fillets; 4 tablespoons very good olive oil; 1 kg (2 lb 4 oz) good tomatoes, cored and chopped into small cubes of less than 1cm (½in); 1 teaspoon coarse salt; 4 garlic cloves, peeled; 3 red chillies, not too hot; 1 large two-day-old loaf of country-style white bread; 4 peppers, red and yellow for preference; sea salt and black pepper; 10–15 basil leaves

Preparation info

Serves
six to eight

Difficulty
Easy

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

This should be made in some volume: it is the perfect beginning to a leisurely summer lunch, being very appetising but also having enough ballast to vanquish the first pangs of hunger.

Ingredients

1 large two-day-old loaf of country-style white bread
4 peppers, red and yellow for preference

Europe
Italy
Lunch
Pescatarian
Mediterranean
Summer
June

Method

Preheat the oven to 180°C (350°F, Gas Mark 4).

Remove the crusts from the bread and cut it into small cubes of less than 1cm (½in). Lay these out on a baking tray and toast lightly in the oven