Panzanella is a glorious spring time celebration, big juicy ripe tomato, excellent bread and delicious oil.

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  • 750 g small green zucchini

  • 1 large red chilli

  • 3 cloves of crushed garlic

  • 175ml extra virgin olive oil

  • 80ml white balsamic

  • 1 bunch calvelo nero

  • 70g Parmesan

  • 1 loaf Sonoma spelt loaf, crust removed and inside torn into chunks, allow to dry either in the sun for a few days or in a moderate oven.

  • salt

  • pepper


  • 1.

    This is fun dish to make because you get to smash things and get a little messy and unruly, so using a mallet or heavy saucepan smash the zucchini into bite size chunks, you want them to be irregular with the smaller pieces cooking to a soft pulp and the larger pieces maintaining texture, now smash the garlic and while you are at it smash the chilli too. Place all of this into a casserole dish with extra virgin olive oil, salt and pepper, cook over a gentle heat until the larger pieces just start to become soft, then add the finely shredded Calvelo Nero, stir through and remove from the heat and allow to cool.

  • 2.

    When completely cool add the white balsamic and taste for seasoning, then fold through the bread, place on a platter or individual plates and finish with freshly grated Parmesan

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