Panzanella with Anchovies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 357 cal. | (17 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 26.5 μg | (44 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 435 mg | (11 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 Ciabatta (from the day before)
- 8 Tbsps olive oil
- 1 Zucchini
- 200 grams Cherry tomatoes
- 1 yellow Bell pepper
- 50 grams caperberry
- 8 Anchovy fillet
- 1 Red onion
- 6 Tbsps White balsamic vinegar
- 1 tsp oregano
- salt
- freshly ground black peppers
Preparation steps
Preheat the oven to 220°C (approximately 425°F). Cut ciabatta into slices and tear slices into bite-sized pieces. Spread on a baking sheet and drizzle with 2 tablespoons olive oil. Toast in oven until golden brown, about 10-15 minutes, stirring occasionally.
Rinse zucchini, trim and cut into quarters lengthwise. Cut slices into 1 cm (approximately 1/2 inch) strips. Rinse the tomatoes, pat dry and cut in half. Rinse bell peppers, trim and remove seeds and ribs. Cut flesh into 1 cm (approximately 1/2 inch) cubes. Drain the caperberries. Pat anchovies dry and cut into pieces. Peel the onion and chop finely.
In a bowl, mix zucchini, tomatoes, bell pepper, caperberries, anchovies and onion. Whisk the vinegar with the remaining 6 tablespoons olive oil and oregano and season with salt and pepper. Remove the bread from the oven and allow to cool slightly. Just before serving, mix bread with the salad.
