tmedia
Main content

https://www.lifestylefood.com.au/recipes/17989/sweet-and-sour-bread-salad

LifestyleFOOD.com.au

Sweet and Sour Bread Salad

Panzanella agli ortaggi in agrodolce
This is a twist on the traditional panzanella, a classic cucina povera dish which is usually made with tomatoes and bread. In this recipe I have used a variety of vegetables and cooked them with sugar and vinegar to give them an extra kick! If you can find fresella, the Pugliese hard double-baked bread, in your local deli, I suggest you use it, otherwise good country bread slowly cooked in the oven will do. This dish can be served warm or cold and, if you increase the quantities, makes a lovely light lunch.

Ingredients

  • 1 small carrot, peeled and cut into julienne strips

  • 120g celeriac, peeled and cut into julienne strips

  • 125ml extra virgin olive oil, plus extra for drizzling

  • 2 anchovy fillets

  • 2 shallots, finely sliced

  • 1 garlic clove, finely chopped

  • ½ red pepper, deseeded and cut into julienne strips

  • ½ yellow pepper, deseeded and cut into julienne strips

  • ½ aubergine, cut into julienne strips

  • 1 small courgette, cut into julienne strips

  • 2 sprigs of thyme, leaves only

  • 1 tbsp sugar

  • 3 tbsp white wine vinegar

  • salt and freshly ground black pepper

  • 100g fresella, softened with water, or toasted country bread

  • 8 basil leaves, roughly torn

Method

  • 1.

    Blanch the carrot and celeriac strips in boiling salted water for 5 minutes. Drain well and set aside.

  • 2.

    Heat the olive oil in a large frying pan, add the anchovies and cook, stirring, until they have almost dissolved into the oil.

  • 3.

    Add the shallots and garlic and sweat over a medium-high heat until softened.

  • 4.

    Add the peppers, aubergine and courgette strips and cook, stirring, over a medium heat for a couple of minutes, then stir in the thyme leaves, sugar and vinegar, and season with salt and pepper.

  • 5.

    Add the blanched carrot and celeriac to the pan – taking care not to squash and break them – cover with a lid and cook for 5 minutes.

  • 6.

    Remove the lid and cook for a further 5 minutes, until all the vegetables are tender.

  • 7.

    Remove from the heat and set aside.

  • 8.

    Break the fresella or toasted country bread slices into bite-size pieces and assemble in a serving dish.

  • 9.

    Top with the vegetables, scatter over the basil leaves and drizzle with a little oil. Serve immediately.

Notes

Serves 4

» Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings