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Cheat's panzanella

Recipe from: 6/22/2001 12:00:00 AM

Ingredients 15
Servings 4


  • 1
    Italian loaf (ciabatta)
  • 8
    ripe Roma tomatoes
  • 1
    fat clove garlic
  • 125
    olive oil
  • 45
    red wine
  • 30
    balsamic vinegar
  • 125
    tomato juice
  • salt and milled pepper
  • olive oil for frying
  • 1
    each large red and yellow pepper
  • 1
    red chilli
  • 15
  • 16
    black olives
  • 4
    good quality anchovies (optional)
  • handful fresh basil


Thickly slice the Italian bread, cut into large chunks and place in a bowl.
Add the tomatoes, garlic, olive oil, vinegar and seasoning to the bread and mix well. Set aside.
Heat olive oil in a large pan and stir-fry peppers and chilli until soft - about 6-8 minutes.
Pour the peppers (including pan juices) into the bread mixture.
Add the remaining ingredients, adjust seasoning and mix well. Allow to rest for at least an hour before serving.
Serve as is for a starter or with a selection of Italian meats and/or fresh ricotta cheese as a main course.


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