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25 Sep 2011

panzanella 2

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Categories: General Recipes
Author: Admin

panzanella 2


panzanella
italian
river cafe cook book

3 stale ciabatta loaves
1kg fresh plum tomatoes
4 garlic cloves peeled and crushed to a paste with a lime sea salt
sea salt and freshly ground black pepper
tuscan extra virgin olive oil
4 tablespoons red wine vinegar
3 red peppers
3 yellow peppers
2 fresh red chillies (optional)
100g salted capers prepared (qv)
100g salted anchovies prepared (qv)
150g black olives stoned
large bunch basil

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 250ml of the olive oil and 23 tablespoons of the red wine vinegar.
Pour the seasoned tomato juices over the bread and toss until the bread has absorbed all the liquid.
Depending on the staleness of the bread more liquid may be required in which case add more olive oil.
Grill the peppers whole until blackened all over (qv) then skin seed and cut into eighths lengthways.
If using grill the chillies until blackened then skin seed and chop finely.
Rinse the salt from the capers and soak in the remaining red wine vinegar.
Separate the anchovies into filiets.
In a large dish make a layer of some of the soaked bread and top with some of all the other ingredients then cover with another layer of bread and continue until all the bread and other ingredients have been used up.
The final layer should have the peppers tomatoes capers anchovies and olives all visible. Leave for an hour at room temperature before serving with more extra virgin olive oil.

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.

Serves 6
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panzanella 2 panzanella 2 7 out of 10 based on 2 ratings. user reviews.


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