Culinaria Italia – Italian Food and Cooking

April 26, 2008

Panzanella Laziale

Lazio crestPanzanella Laziale. There are probably as many versions of this dish as there are cooks in Italy. This one comes from Lazio. Panzanella is a great way to use up stale bread.

Panzanella ingredients

Panzanella ingredients

  • 1 kilogram stale bread
  • 8 ripe tomatoes — deseed and chopped
  • 1 bunch basil — torn into small pieces
  • olive oil
  • white wine vinegar
  • capers (salted or in vinegar) to taste
  • anchovies to taste
  1. Soften the bread with a little water and tear into smallish pieces.
  2. Mix together the bread, basil, tomatoes, capers and anchovies.
  3. Dress with olive oil and a little vinegar (if the capers are in vinegar don’t add any extra).
  4. Leave for 30 minutes to allow the flavours to develop and serve.
  5. Variation: Leave the slices of bread whole and serve topped with the rest of the ingredients.
Panzanella

Panzanella

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