PanzanellaNovember 25, 2013
A classic Tuscan salad dish is best enjoyed in warm weather and with good company.
Ingredients for two people
|1||red capsicum, flamed|
|1||sourdough, torn into 3cm pieces|
|3||tomatoes, roughly chopped|
|1/2||red onion, finely diced|
|2||garlic cloves, crushed|
|1 tin||cannellini beans, strained & rinsed|
|3 tbs||olive oil|
|2 tbs||red wine vinegar|
|1/2||basil bunch, torn|
For the capsicum
Preheat the oven to 180ºC.
If you have a gas stove turn on one of the flame burners, using a long pair of tongs place the capsicum directly over the flame, we want to char the skins of the capsicum before we roast them as this really sweetens them up. Turn the capsicums over until they are black on each side then place the capsicum into the oven for a further 15 minutes. If you have a flameless stove top, you can put the capsicum under the grill until it chars on all sides. Once done, remove the charred skin and then chop the sweet flash into squares being sure to discard the seeds and the inner core.
For the sourdough
Tear the sourdough into rough small pieces and place them on a baking tray. Leave them out for a few minutes while you begin to prepare the salad as this will allow them to dry out a bit to make them extra crunchy. Place the torn bread into the oven and drizzle a little bit of olive oil over them and then bake for 10 minutes until they turn golden brown – keep an eye on them because we don’t want them to burn!
For the pansanella
Place the tomatoes in a bowl and season with salt and pepper. Add in the onion, capsicum, garlic, and cannellini beans and toss well to combine. Dress the salad with the olive oil and the red wine vinegar. At the last minute toss through the croutons and the basil leaves.
Divide between plates, season with a little more salt and pepper, and enjoy this Italian classico!
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