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ELIZABETH II DEI GRA<br />
Bread<br />
Recipe:<br />
Panzanella<br />
Difficulty:<br />
Serves:<br />
Ingredients<br />
• 1 clove of garlic<br />
• 3 anchovy fillets<br />
• 1 tablespoon(s) capers<br />
• 1 sweet yellow pepper<br />
• 200 ml olive oil<br />
• 1 tablespoon(s) red wine vinegar<br />
• 200 grams stale rustic bread<br />
• 3 ripe tomatoes<br />
• 0.5 cucumber<br />
• 1 medium onion<br />
Method<br />
• Preheat oven 200° C/Gas Mark 6.<br />
• Tear the bread into bite-size pieces<br />
(or cut into cubes), toss with a<br />
drizzle of olive oil to moisten.<br />
• Spread the bread on a baking sheet<br />
and lightly toast in the oven. Remove<br />
and set aside. (If you do not have an<br />
oven, this can be done in a frying<br />
pan or wok.)<br />
• Make the dressing by mashing the<br />
garlic, anchovies and capers to a pulp.<br />
Use a mortar and pestle, or the flat<br />
blade of a wide knife on<br />
your cutting board.<br />
• Put the mash into a large bowl.<br />
• Add the seasonings, olive oil, vinegar,<br />
and blend thoroughly.<br />
• Next, add the toasted bread,<br />
all the vegetables, and toss gently<br />
to coat in the dressing. Taste and<br />
adjust seasonings.<br />
• Serve chilled or at room temperature.<br />
TIP: Don’t be afraid of adding other<br />
vegetables, meat, fish or cheeses<br />
that need to be used up.<br />
4<br />
REGINA FID DEF<br />
Brighton & Hove Food Partnership – Call 01273 431700<br />
347-<strong>BHFP</strong>-A5-RecipeBook-V9c.indd 4 22/10/2015 12:07
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