Panzanella Recipe by Paul Conboy @fatfoodclub
It is said that it originates as early as the 16th century when tomatoes would be eaten with bread. You can add red onion to cucumber and you can serve as a side salad or as a quick and light lunch. It would pair brilliantly with fresh fish like grilled tuna.
- 350g of tomatoes sliced
- 1 garlic glove
- 150g stale ciabatta torn or roughly chopped into chunks
- 3 anchovy fillets
- 2 heaped tablespoons of mini capers
- 3 or 4 torn basil leaves
- Extra virgin olive oil
- Red wine vinegar
- Turn on the oven to 180 degrees. In the mean time slice those tomatoes in half and turn into an oven proof dish. Add 1 roughly crushed garlic clove.
- Season with salt and add a glug of the oil and drizzle of the red wine vinegar. Give everything a good stir.
- Place into the oven for 20-25 minutes.
- In the mean time take a deep sided mixing bowl. Finely chop the anchovy fillets and capers on a chopping board before placing into the mixing bowl. Add 2-3 tablespoons of the oil and one tablespoon of the red wine vinegar. Add the basil. Set aside.
- Take a heavy based pan and lightly fry the bread in a little of the oil. Once browned and crisp add to the anchovy mix.
- Take the tomatoes out of the oven and stir into the mixing bowl so everything is well soaked in flavour.
- Serve up the Panzanella and enjoy as a side or light lunch.