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panzanella

serves 6

1 ciabatta loaf
extra virgin olive oil
300g ripe tomatoes
1-2 cloves garlic
2 tablespoons red wine vinegar
1 red pepper
1 yellow pepper
1.5ozs capers
1.5 ozs anchovies
2ozs black olives
basil
sea salt
black pepper


cut bread into rough, thick slices and place in a large bowl.  Drizzle 8 fl ozs olive oil over it.  Skin, halve and seed tomatoes in a sieve over a bowl (to retain juice).  Peel and crush garlic.  Add to tomato juice with 2-3 tablespoons red wine vinegar.  Season with salt and pepper.  Pour over bread and toss until all liquid has been absorbed.

grill peppers whole until skins blackened.  Skin, seed and cut into eighths.  Rinse capers and soak in remaining tablespoon vinegar.  Separate anchovies into fillets.

in a serving dish, layer the soaked bread with other ingredients;  alternate until all have been used up, ending with a top layer of peppers, tomatoes, capers, anchovies, olives and basil.  Add a sprinkling of olive oil and serve.

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posted by sasha on 11 Feb 06 - 3733 views

Sasha

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