Roast pepper panzanella with pancetta
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- Abigail Donnelly
- 4
- Easy
- 40 minutes, plus marinating time
- 5 minutes
- Longmarket Cabernet Sauvignon
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
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.
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