Italian-style bass
Try this for a nutritious, full-flavoured meal with the minimum of fuss
Panzanella
Serves 4-6
Easy
Prep:
Cook:
Prepare your own version of one of Tuscany’s most famous dishes, panzanella. It's a good way to use up leftovers, as it's made with stale bread – simply toss with ripe tomatoes and an olive oil dressing
Skip to ingredients
- 1kg ripe mixed tomatoeshalved if small, quartered if large
- 300g day-old sourdoughor ciabatta, torn into large chunks
- 100ml extra virgin olive oil
- 50ml red wine vinegar
- 1 small shallotfinely chopped
- 50g tin anchoviesdrained and roughly chopped
- 100g black olivespitted
- large handful of basilleaves, torn
Nutrition: Per serving (6)
- kcal378
- fat24g
- saturates3g
- carbs31g
- sugars6glow
- fibre4g
- protein8g
- salt2.3g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a colander and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins.
step 2
Spread the chunks of bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted.
step 3
In a bowl, whisk together the remaining oil, the vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.
