Panzanella
Panzanella
INGREDIENTS:
1kg ripe tomatoes, halved if small, quartered if large
300g one day old sourdough, torn into large chunks
100ml extra virgin olive oil
50ml red wine vinegar
1 small shallot, finely chopped
50g tin anchovies, drained and roughly chopped
100g black olives, pitted and halved
large handful of basil leaves, torn
sea salt and freshly ground black pepper
METHOD:
1. Heat the oven to 180oC/Gas 4.
2. Place the chunks of sourdough bread on a baking tray and toss with 2 tbsp of the olive oil. Bake for 10 minutes, until lightly toasted.
3. In a bowl, whisk together the remaining oil, red wine vinegar and chopped shallot – season with sea salt and freshly ground black pepper.
4. Toss the anchovies with the tomatoes, toasted sourdough chunks, olive oil dressing, the olives and basil in a large bowl and spoon the panzanella onto a serving platter.
