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Roast pepper panzanella with pancetta

5 minutes

Roast pepper panzanella with pancetta

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 40 minutes, plus marinating time

Cooking Time 5 minutes

Ingredients

2-3 mixed peppers
½ cup olive oil
3 T sherry vinegar
3 T sherry vinegar
1 dried chilli
Juice of 1 lemon
2 loaves ciabatta
½ cup fresh basil leaves
1 red onion, sliced into petals
3 ripe tomatoes, squashed
6 pickled white anchovies
150 g fresh ricotta
Sea salt and freshly ground black pepper

Method

Cut the peppers into bite-sized pieces and toss with ¼ cup olive oil, the sherry vinegar, chilli and lemon juice. Marinate for an hour or overnight if you can.

In a pan over a medium heat, heat 1 T olive oil and toast chunks of ciabatta until golden. Arrange in a shallow bowl along with the basil leaves, red onion and tomatoes. Top with anchovies and crumble over the ricotta.

In another pan over a medium to high heat, heat 1 T olive oil. Fry the pancetta for 5 minutes or until crisp and golden on all sides. Tumble into the salad directly from the pan and add the peppers, using the juices as a dressing.

Season to taste, then allow the salad to stand for a few minutes before serving to allow the flavours to develop.

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Silky smooth red pepper fish soup

Roast pepper panzanella with pancetta

Roast pepper panzanella with pancetta

Ingredients

Method