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Panzanella with Anchovies

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Panzanella with Anchovies
506
calories
Calories
0
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easy
Difficulty
30 min.
Preparation
 • Ready in 40 min.
Ready in
Nutritions
Fat31.82 g
Saturated Fat Acids4.56 g
Protein18.53 g
Roughage2.58 g
Sugar added0 g
Calorie506
1 serving contains
Calories506
Protein/g18.53
Fat/g31.82
Saturated fatty acids/g4.56
Carbohydrates/g39.05
Added sugar/g0
Roughage/g2.58
Cholesterol/mg34.02
Vitamin A/mg73.6
Vitamin D/μg0
Vitamin E/mg0.88
Vitamin B₁/mg0.11
Vitamin B₂/mg0.24
Niacin/mg11.17
Vitamin B₆/mg0.32
Folate/μg37.34
Pantothenic acid/mg0.59
Biotin/μg3.31
Vitamin B₁₂/μg0.35
Vitamin C/mg43.05
Potassium/mg577.03
Calcium/mg114.45
Magnesium/mg48.42
Iron/mg4.35
Iodine/μg1.05
Zinc/mg1.36

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
1
Ciabatta (from the day before)
8 tablespoons
1
200 grams
1
50 grams
8
1
Red Onion
6 tablespoons
1 teaspoon
freshly ground black Pepper
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Preparation steps

Step 1/3

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.

Step 2/3

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.

Step 3/3

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.

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