Panzanella
Ingredients
- Ingredients
- 250 grams white bread
- 150 milliliters olive oil
- 250 grams Tomatoes
- 2 Bell pepper
- 4 scallions
- 1 garlic clove
- 1 Tbsp Basil
- 1 Tbsp Caper
- 100 milliliters vegetable stock
- 6 Tbsps Red wine vinegar
- 2 bay leaves
- 1 tsp sugar
- salt
- freshly ground peppers
- Basil (for garnish)
Preparation steps
Cut white bread into cubes about 1.5 cm (approximately 3/4 inch). Heat 70 ml (approximately 4 tablespoons) of the olive oil and toast the bread cubes, then allow bread to cool.
Blanch tomatoes for a few seconds in boiling water, peel, quarter, core and dice. Rinse bell peppers, trim, cut in half, remove seeds, remove ribs and cut into cubes. Trim scallions, rinse and cut into rolls. Peel garlic and squeeze through a press. Place all the prepared ingredients in a bowl with the basil, capers and 1 tablespoon olive oil and mix well.
Bring broth to a boil, add vinegar, bay leaves and sugar and season with salt and pepper. Remove from heat, let cool slightly, remove bay leaves and whisk in the remaining olive oil. Pour marinade while still hot over the salad, mix well and serve garnished with basil.
