Panzanella

December 28, 2006

I am really spoiled for choice when I look for bread at my local market. Recently I was seduced by a bargain – five fresh ciabatta loaves for $3, How good is that?

We had some stuffed with ham, tomatoes and gherkins for lunch. I sliced and toasted another loaf to go with barbecued lamb the next day.  But what I really had in mind when I made my purchase was some panzanella, a Tuscan salad using stale bread.

Sliced supermarket bread will eventually grow mould rather than turn dry and stale. But a genuine artisanal bread made with pure honest ingredients is best consumed the day it is baked. However, those clever Italians discovered yesterday’s bread can take on a new life as part of a delicious salad.

Don’t be tempted to make panzanella with pale, watery tomatoes that have never seen sunlight. If the local tomatoes are looking a bit anaemic, juicy little cherry tomatoes are a much better option.

Panzanella

2 cups cubed stale bread
water
4 medium tomatoes, chopped and drained in a sieve
1 medium red onion or mild salad onion, quartered then thinly sliced
1 cup cucumber chunks
a dozen black olives (optional)
6 anchovy fillets
1 tablespoon roughly chopped flat leaf parsley
2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
a couple of grinds of black pepper
1/4 teaspoon salt flakes
handful of basil leaves

Sprinkle the bread with a little water then prepare the other ingredients. Place the tomatoes, onion, cucumber, olives, anchovies and parsley in a bowl and mix well.  Add the bread, sprinkle with the red wine vinegar, olive oil and seasoning. Mix again then add the torn basil.

Set aside for 30 minutes before eating and toss again just before serving.

Try this with barbecued steak, grilled chicken or pan-fried fish.

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