Roast pepper panzanella

Roast pepper panzanella

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  • 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 for5 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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