Name: Panzanella
Yield: Serves 6
Cuisine: Italian
Ingredients: sea salt and freshly ground black pepper; 3 yellow peppers; 3 stale ciabatta loaves; 2 fresh red chillies (optional); 1 large bunch basil; 4 garlic cloves, peeled and crushed to a paste with a little sea salt; 100 g (4 oz) salted capers, prepared; 4 tablespoons red wine vinegar; 100 g (4 oz) salted anchovies, prepared; Tuscan extra virgin olive oil; 1 kg (2.¼ lb) fresh plum tomatoes; 3 red peppers; 150 g (5 oz) black olives, stoned

Preparation info

Serves
6

Difficulty
Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

Panzanella is a traditional Tuscan summer salad. At its most simple it is just strong white bread, green peppery olive oil and delicious ripe summer tomatoes. The addition of peppers, anchovies, olives and capers make it more delicious and interesting.

Ingredients

3 stale ciabatta loaves
1 kg (2.¼ lb) fresh plum tomatoes

Method

Cut the bread into rough, thick slices, and place in a large bowl.

Skin, halve and seed the tomatoes, into a sieve over a bowl to retain the tomato juice. Season the juice with the garlic and some black pepper, then add 250 ml (8 fl oz) of the olive oil and 2-3 tablespoons of the red wine vinegar. Pour the seasoned tomato juices over the bread and toss until the bread has absorbed all t

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Ingredients

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