A fresh and contemporary panzanella, enriched with a preserves tomatoes, capers and anchovies in oil which adds flavor and depth. A light yet bold spring dish, perfect as an appetizer or main course.
Ingredients (for 2 people)
- 150 g homemade bread (preferably stale)
- 120 g mozzarella (or burrata for the gourmet version)
- 2 handfuls of rocket or mixed salad
- 2 tablespoons of your preserves (tomatoes, capers, anchovies)
- 1/2 cucumber
- Red onion (optional, small and thin)
- EVO oil
- Black pepper
- A few basil leaves
Procedure
- Bread
Cut the bread into cubes and toast it in a pan or oven until it is crispy on the outside and soft on the inside. - Fresh base
In a bowl combine:- chopped cherry tomatoes
- sliced cucumber
- salad
- onion (if using)
- Seasoning protagonist
Add your preserves and mix well: they will provide all the flavour (no salt needed). - Assembly
Combine the toasted bread and shredded mozzarella. - Finish
- Drizzle of EVO oil
- Black pepper
- Fresh basil
Let it rest 5 minutes: the bread absorbs the flavors without losing its crunchiness.
Interesting variants
- Gourmet version: burrata + lemon zest
- Protein version: add tuna or hard boiled egg
- Crunchy version: add toasted almonds
