PANZANELLA
Ingredients
Ingredients for 4 servings
- 4 large slices of country bread, crusts removed
- 4 large ripe tomatoes (about 800g)
- the tender centre of 1 head of celery, plus the leaves, coarsely chopped
- 10 basil leaves, chopped
- 10 pitted olives, green or black
- 1 bunch of spring onions, chopped
- 1 yellow pepper, de-seeded and cut into fine strips
- 1 garlic clove, puréed (optional)
- 6 tbsp extra virgin olive oil
- salt and pepper
Preparation
1. Preheat the oven to 160°C/gas mark 3, and bake the bread for about 20 minutes until golden. Break the cooked bread into small pieces about the size of large sugar lumps.
2. Put the tomatoes in a bowl of water that has just come to the boil and leave for 30 seconds. Pull off the skin, then chop the flesh coarsely, collecting all the juices. (If your tomatoes are not very juicy, you'll need some help with soaking the bread, so try adding some tomato juice from a carton or can).
3. Mix the tomato pieces and juices together with all the other ingredients, including the bread. Leave to infuse for a few hours so that the bread can absorb all the flavours and soften. Stir occasionally. Add salt and pepper to taste and serve cold.
Ideal accompaniment:
Wine selection with the salad: Arneis – Agricola Marrone
The Arneis Tre Fie is a white and delicate wine, very fresh at the nose. The colour is straw yellow with slightly green reflections. At the bouquet, notes of white flowers, camomile, apple, peach and hazelnut can be recognized. It is dry at the taste and pleasantly bitter. The arneis is one of the region’s most well known and appreciated indigenous grapes.
http://www.agricolamarrone.com/getcontent.aspx?nID=5&l=en&prod-id=123