Panzanella

This is a classic Italian way of using up stale bread – if you only have a sliced loaf (including crusts), don’t worry – dry it out overnight and use it up. You can follow the classic version, but don’t be afraid of adding other vegetables, meat, fish or cheeses that need to be used up.

Serves 4 people


 

  • 1 clove of garlic
  • 3 anchovy fillets
  • 1 tablespoon(s) capers
  • 1 sweet yellow pepper
  • 200 mL olive oil
  • 1 tablespoon(s) red wine vinegar
  • 200 grams stale rustic bread
  • 3 ripe tomatoes
  • 0.5 cucumber
  • 1 medium onion

 

  1. Preheat oven 200° C/Gas Mark 6.
  2. Tear the bread into bite-size pieces (or cut into cubes), toss with a drizzle of olive oil to moisten.
  3. Spread the bread on a baking sheet and lightly toast in the oven. Remove and set aside. (If you do not have an oven, this can be done in a frying pan or wok.)
  4. Make the dressing by mashing the garlic, anchovies and capers to a pulp. Use a mortar and pestle, or the flat blade of a wide knife on your cutting board.
  5. Put the mash into a large bowl.
  6. Add the seasonings, olive oil, vinegar, and blend thoroughly.
  7. Next, add the toasted bread, all the vegetables, and toss gently to coat in the dressing. Taste and adjust seasonings.
  8. Serve chilled or at room temperature.

Method

  1. Preheat oven 200° C/Gas Mark 6.
  2. Tear the bread into bite-size pieces (or cut into cubes), toss with a drizzle of olive oil to moisten.
  3. Spread the bread on a baking sheet and lightly toast in the oven. Remove and set aside. (If you do not have an oven, this can be done in a frying pan or wok.)
  4. Make the dressing by mashing the garlic, anchovies and capers to a pulp. Use a mortar and pestle, or the flat blade of a wide knife on your cutting board.
  5. Put the mash into a large bowl.
  6. Add the seasonings, olive oil, vinegar, and blend thoroughly.
  7. Next, add the toasted bread, all the vegetables, and toss gently to coat in the dressing. Taste and adjust seasonings.
  8. Serve chilled or at room temperature.

Ingredients

 

  • 1 clove of garlic
  • 3 anchovy fillets
  • 1 tablespoon(s) capers
  • 1 sweet yellow pepper
  • 200 mL olive oil
  • 1 tablespoon(s) red wine vinegar
  • 200 grams stale rustic bread
  • 3 ripe tomatoes
  • 0.5 cucumber
  • 1 medium onion

 


Additional tips: Mix in some lettuce leaves or steamed savoy cabbage for a larger meal.

Recipe from Olly Dawson, Community Chef

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