Panzanella
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 1kg ripe mixed tomatoes, halved if small, quartered if large
300g day-old sourdough or ciabatta, torn into large chunks 100ml extra virgin olive oil
50ml red wine vinegar
1 small shallot, finely chopped 50g tin anchovies, drained and roughly chopped
100g black olives, pitted large handful of basil leaves, torn
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.
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.
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 on to a serving plate and top with the remaining basil.