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.


Chicken with capers and lemon

Finally something other than pasta ūüôā This is another really simple dish which tastes great. My attempt to recreate a dish I was served in a university canteen last week. I’m still trying to get my head around the idea that¬†it doesn’t seem to¬†be possible to eat badly here, even in¬†a student canteen!

In the original version the chicken was beaten into a steak, but I¬†prefer it¬†au natural ūüôā ¬†It works best with salted capers but¬†it’s still good¬†with pickled. You must soak either variety first though.

If you can’t find unwaxed lemons, you can wash the wax off¬†in hot water.


Serves 4

chicken with capers and lemon ingredients

  4       chicken breasts without skin
           flour for dusting
  50    grams  butter
¬† 1¬†¬†¬†¬†¬†¬†¬†tablespoon¬† capers — preferably salted
¬† 1¬†¬†¬†¬†¬†¬†¬†large¬† lemon — unwaxed if possible
           salt and pepper

  • Dust the chicken breasts with flour
  • Soak the capers in cold water for a few minutes and drain. Squeeze and zest the lemon.
  • Fry the chicken breasts in the butter until golden brown. About 15-20
    minutes depending on the size.
  • Remove the chicken and keep warm.
  • Deglaze the pan with the lemon juice.
  • Add the zest and the capers and stir well.
  • Season with salt and pepper.
  • Pour over the chicken breasts and serve.

chicken with capers and lemon finished dish

Ps I was in an artistic mood when I took this shot. Didn’t really work though ūüôā¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†