Panzanella

Panzanella

Made with Pelati

Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.

25 min (PASSIVE TIME: 25 min)

Easy

Ingredients

  • 1 can Mutti Peeled Tomatoes
  • 1 piece of sourdough bread
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 2 cloves garlic peeled and minced
  • 4 boiled eggs, peeled
  • 8 anchovy fillets
  • 1 handful of fresh basil leaves
  • "16 green olives Capers ((to taste)" )
  • Pepper
  • 100 ml olive oil
  • 100 ml red wine vinegar
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Method

  1. Cut the bell peppers in half and remove the pepper core, including as much white membrane along the sides and as many seeds as possible
  2. Lay the peppers skin-side-up in a large roasting tray and roast in the oven at 400°F (200°C) until blackened all over, about 10 minutes
  3. Put the roasted peppers in a bowl and cover with cling wrap, wait for 10 min and then gently pull the pepper skins away
  4. Cut the peppers into smaller pieces
  5. Take the sourdough bread and tear into chunky bits
  6. Cut the tomatoes into smaller pieces as well
  7. Mix the olive oil and red wine vinegar for the dressing, and season it with salt and minced garlic
  8. Put the chunks of bread in a large bowl and pour the dressing over
  9. Put the other ingredients in the bowl and gently toss
  10. Set in a cool place for at least 1 hour before serving
  11. Lay the peppers skin-side-up in a large roasting tray and roast in the oven at 400°F (200°C) until blackened all over, about 10 minutes
  12. Put the roasted peppers in a bowl and cover with cling wrap, wait for 10 min and then gently pull the pepper skins away
  13. Cut the peppers into smaller pieces
  14. Take the sourdough bread and tear into chunky bits
  15. Cut the tomatoes into smaller pieces as well
  16. Mix the olive oil and red wine vinegar for the dressing, and season it with salt and minced garlic
  17. Put the chunks of bread in a large bowl and pour the dressing over
  18. Put the other ingredients in the bowl and gently toss
  19. Set in a cool place for at least 1 hour before serving

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Also made with: Pelati


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