Name: Panzella
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 red capsicum; 1 yellow capsicum; 1/4 cup good quality olive oil; 2 tablespoon red wine vinegar; 500 gram tomatoes, roughly chopped; 1 celery heart, the inner white stalks of the celery, finely sliced; 1 small red onion, halved and finely sliced; 1 clove garlic, finely chopped; 40 gram anchovies, roughly chopped; 1.5 cup basil leaves; 1 loaf rustic white bread, 1-2 days old, crusts removed and torn into bite-sized pieces

Panzella

Sarah Bowman uses the last pick of sun-loving tomatoes, and capsicums to create this Mediterranean classic

Ingredients

1 red capsicum

1 yellow capsicum

1/4 cup good quality olive oil

2 tablespoon red wine vinegar

500 gram tomatoes, roughly chopped

1 celery heart, the inner white stalks of the celery, finely sliced

1 small red onion, halved and finely sliced

1 clove garlic, finely chopped

40 gram anchovies, roughly chopped

1.5 cup basil leaves

1 loaf rustic white bread, 1-2 days old, crusts removed and torn into bite-sized pieces

Method

1.Roast the capsicums until charred all over (this can be done on a wire rack over a gas element, or under the grill, or on a barbecue grill) then wrap in foil and set aside while you prepare the rest of the salad.

2.For the dressing, whisk olive oil and vinegar together in a bowl.

3.Place remaining ingredients, except the parmesan, in a large bowl and toss.

4.Unwrap the capsicums, remove the skin and seeds and chop into bite-sized pieces. Add to the salad.

5.Pour the dressing over the top of the salad and season with salt and pepper.

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