April 26, 2008, 1:28 pm
Filed under: Contorno - side dish, Panzanella Laziale, Recipe | Tags: anchovies, capers, cooking, food, italian, lazio, panzanella, Recipe, salad, tomato
Filed under: Contorno - side dish, Panzanella Laziale, Recipe | Tags: anchovies, capers, cooking, food, italian, lazio, panzanella, Recipe, salad, tomato
Panzanella 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.
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
- Soften the bread with a little water and tear into smallish pieces.
- Mix together the bread, basil, tomatoes, capers and anchovies.
- Dress with olive oil and a little vinegar (if the capers are in vinegar don’t add any extra).
- Leave for 30 minutes to allow the flavours to develop and serve.
- Variation: Leave the slices of bread whole and serve topped with the rest of the ingredients.
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