Buon appetito!
Panzanella
Italy with tomato
made by Harry Belmans
Credits: Photos - Heikki Verdurme
Ingredients
4 persons
- 1 jar ELVEA Peeled Red Datterini Tomatoes
- 6 thick slices of focaccia
- 1 cucumber
- 3 tablespoons olive oil
- 1 horse riding
- 1 roasted red pepper
- 8 salt-packed anchovy fillets
- bunch of fresh basil
- 3 cloves garlic
- 1 tablespoon red wine vinegar
- pepper
- salt
Preparation
-
1
Tear the bread into pieces and fry it until crispy in a little olive oil.
-
2
Peel the cucumber and the red onion and dice them.
-
3
Cut the bell pepper into strips.
-
4
Chop the anchovies and garlic and pluck the basil.
-
5
Mix everything with the tomatoes and the bread.
-
6
Season with vinegar, pepper, and salt.
Buon appetito!
