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Panzanella

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Panzanella

A traditional Tuscan salad of stale bread and ripe tomatoes, it is filling and delicious as a light meal or a side dish.  

Easy | Serves 4 as a main or 6 as a side dish

  • 1 ciabatta loaf
  • 250g cherry or mini roma tomatoes, halved
  • 1 fat clove garlic, crushed
  • 125ml olive oil
  • 30ml red wine
  • 30ml balsamic vinegar
  • 75ml tomato juice
  • salt and milled pepper
  • olive oil for frying
  • 1 each large red and yellow pepper, deseeded and cut into strips
  • 1 red chili
  • 30ml capers
  • 20 black olives
  • 4-6 anchovies, chopped (optional)
  • Handful fresh basil
  1. Thickly slice the Italian bread, cut into large chunks and place in a bowl. Add tomatoes, garlic, olive oil, vinegar and seasoning to the bread and mix well. Set aside.
  2. Heat olive oil in a large pan and stir fry peppers and chili until soft - about 8 minutes. Pour the peppers (including pan juices) into the bread mixture. Add the remaining ingredients, adjust seasoning and mix well.
  3. Allow to rest for at least an hour before serving. Serve as is for a starter or with a selection of cold meats as a main course.

Click on the link below to view the recipe video:

https://www.youtube.com/watch?v=Zjzixh4xdlc


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