Roast pepper panzanella with pancetta

Roast pepper panzanella with pancetta

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  • 4
  • Easy
  • 40 minutes, plus marinating time
  • 5 minutes
  • Longmarket Cabernet Sauvignon


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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