Panzanella

Method

1. Soften the dried bread in a little cold water, then reduce it to coarse crumbs.

2. Put the breadcrumbs, tomatoes, spring onions, yellow pepper, garlic, olives and basil leaves into a bowl and mix well.

3. Add the olive oil and vinegar and season with salt and freshly ground black pepper. Mix very well to obtain a moist, but not too wet, mixture.

4. Serve garnished with the anchovies and a sprig of basil.

Cook’s note: This is a simple recipe that includes all the elements of the healthy Mediterranean diet. The ingredients are almost always available in a Southern Italian household and do not cost very much. It is often made with frisella (rings of bread about the size of a large doughnut – 8 to 12cm in diameter – that are split down the middle and allowed to dry rock hard before they're sold), but Carluccio’s mother used leftover bread, dried in the oven (better to absorb the juice of the ripe tomatoes).

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Ingredients

8 slices white, country-style bread, dried in a low oven
300g cherry tomatoes, quartered
1 bunch Spring onions, finely chopped
1 yellow pepper, cut into small cubes
1 garlic clove, very finely chopped
20 green olives, pitted and halved
20 basil leaves, plus extra sprigs to garnish
120ml virgin olive oil
1 tbsp strong red wine vinegar
8 anchovy fillets, quartered

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