Panzanella with anchovies

 

Panzanella with anchovies
506 kcal

(0)

Difficulty:easy
Preparation:30 min
Ready in:40 min
Vegetable
egg-free
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
506
25%
Protein
19 g
38%
Fat
32 g
40%
Added Sugar
0 g
0%
Carbohydrates
39 g
15%
Roughage
3 g
-
Saturates
5 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

1Ciabatta from the day before
8 tablespoonsOlive oil
1Zucchini
200 gramscherry tomato
1yellow Bell pepper
50 gramsCaperberry
8Anchovy fillet
1Red Onion
6 tablespoonsWhite balsamic vinegar
1 teaspoonOregano
Salt
freshly ground black Pepper

Directions

1 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.
2 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.
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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