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
Pelati (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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Panzanella: Method
- 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
- 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
- Put the roasted peppers in a bowl and cover with cling wrap, wait for 10 min and then gently pull the pepper skins away
- Cut the peppers into smaller pieces
- Take the sourdough bread and tear into chunky bits
- Cut the Pelati (Peeled Tomatoes) into smaller pieces as well
- Mix the olive oil and red wine vinegar for the dressing, and season it with salt and minced garlic
- Put the chunks of bread in a large bowl and pour the dressing over
- Put the other ingredients in the bowl and gently toss
- Set in a cool place for at least 1 hour before serving
- 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
- Put the roasted peppers in a bowl and cover with cling wrap, wait for 10 min and then gently pull the pepper skins away
- Cut the peppers into smaller pieces
- Take the sourdough bread and tear into chunky bits
- Cut the tomatoes into smaller pieces as well
- Mix the olive oil and red wine vinegar for the dressing, and season it with salt and minced garlic
- Put the chunks of bread in a large bowl and pour the dressing over
- Put the other ingredients in the bowl and gently toss
- Set in a cool place for at least 1 hour before serving
