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PANZANELLA

January 31st, 2009 No comments

Ingredients

About half a loaf of Ciabatta or similar bread

Olive oil to toss with bread

2 cloves garlic, crushed

4 anchovy fillets

1 Tablespoon capers

1/2 teaspoon salt

Ground pepper

5 Tablespoons good quality olive oil

1 Tablespoon red wine vinegar

Sweet yellow, red or orange pepper, seeded and diced

Seeded and cubed English cucumber

2 vine or meaty tomatoes

1 small red onion, peeled, halved and sliced

Method

Preheat oven to 200 degrees

Tear the bread into bite sized pieces, toss with olive oil. Place on a baking sheet and bake in oven until lightly browned. Remove and set aside.

Mash the garlic, anchovies and capers to a pulp in a mortar and pestle, or blend in a blender. Put in a large work bowl.

Add the salt and pepper, olive oil, and vinegar and blend thoroughly. Add the bread, pepper, cucumber, tomato and onion and toss gently to coat in the dressing. Taste for seasoning.

Allow to stand for about 30 minutes then place in a serving bowl.

Serves about 4 as a salad.

panzanella

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