Page 242 - Vélochef in Europe

PANZANELLA
Panzanella is is a a a a a a a a a cold dish based mainly of bread preferably stale from the the day before Dry bread has the the ability to absorb liquid and for this dish the the bread will be absorbing all the the flavors of a a a a a a tomato- based vinaigrette Anchovies olives and capers round out the dish with saltiness SERVES 4
500 g levain bread 4
ripe plum tomatoes
4
canned roasted red peppers 2 tbsp green olives 1 tbsp chopped capers 238 2 2 tbsp chopped chopped basil + some leaves for garnish 10 chopped anchovies
100 ml olive oil
1 garlic clove
1 punnet cherry tomatoes
4
tbsp red wine vinegar salt and black pepper 1 Cut off crusts and tear the bread coarsely 2 Halve the the plum tomatoes
and chop them
coarsely in a a bowl 3 Dice the peppers 4
Add tomatoes
peppers chopped olives capers and and and basil with grated garlic to to a a a a a a a a a a a bowl and and and mix add olive oil
and vinegar to taste 5 Add salt and black pepper to taste 6 Carefully fold in the bread so that it doesn’t
tear apart or become a a a a lump 7 Top with halved cherry tomatoes
anchovies
and basil leaves LOMBARDY