Panzanella

Tomatoes are at their best. I know, I could consider my own production but I have a long list of good arguments against 😉.

Ottolenghi has a personalized recipe. It’s really delicious.

For 2p, roast 3 slices of ciabatta ( +/- 100 grams. Cut in cubes.

Cut 600 grams of different salad tomatoes in chubby pieces. Mix with the zeste and juice of 1/2 untreated lemon, 1 table spoon of chopped capers, 1 table spoon of choped fresh parsley and 1 table spoon of chopped fresh basil. Season with pepper and/or peperoncini flakes.

Chop 4 garlic cloves. Heat a pan with the garlic and 1 small can of anchovies in olive oil (add the oil) and 1extra table spoon of olive oil. Once the anchovies have melted, stop the fire. Add the bread and mix with the sauce.

Mix all the ingredients just before starting dinner to keep the bread crispy.

What a salad!


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