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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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¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†