Шеф-повар Tiella Trattoria представила рецепт итальянского салата панзанелла из остаточного хлеба

More on KentOnline This summer salad is a great way to use up day-old bread. “Panzanella introduces us to the wide variety of Italian dishes created to use up stale bread,” says Dara Klein who opened one of London’s most-talked about new restaurants, Tiella Trattoria, on Columbia Road earlier this year. “This recipe is based on the panzanella at Tiella Trattoria. It’s one of my favourite things to eat throughout the warmer months. “It likely originated as a very simple bread and onion salad, evolving into the dish we know today after tomatoes were introduced to Italy from the Americas in the 16th century,” adds Dara, who was raised in the hustle and bustle of her parent’s Italian restaurant. “I like to use stale sourdough or focaccia as they both hold up well against the marinade and don’t get too soggy.” The recipe appears in Dara’s new cookbook Tiella Trattoria. Featuring insights into life behind the scenes at London’s buzziest eateries and the tips and tricks you can use to get exceptional quality food at home, La Trattoria is an indispensable guide to Italian cookery and an ode to family restaurants around the world. INGREDIENTS (Serves 4) 1 large pepper 200g slightly stale bread, preferably sourdough, ciabatta or focaccia 480g ripe tomatoes (I like to use a mix of varieties and sizes) 180g cucumber 65g red onion 60g black or purple olives 3tbsp red wine vinegar (I used equal parts moscatel and Cabernet Sauvignon vinegar) 1tbsp capers 1tsp lemon juice 1 small bunch of basil Extra virgin olive oil Sea salt METHOD 1. Preheat the oven to 200°C/180°C fan/gas mark six. 2. Place the pepper on a baking tray lined with baking paper. Drizzle with olive oil and lightly season with salt, then roast in the oven for 40 minutes, turning halfway through. You want the skin to be slightly charred. Remove from the oven, transfer to a heatproof bowl and cover with cling film. 3. Meanwhile, make the croutons by cutting the bread into 3 x 4cm chunks. Season with a three-finger pinch of salt and drizzle over one tablespoon of olive oil. Massage the oil into the bread with your hands, then spread them out on a lined baking tray and bake in the oven for around 15 minutes, or until golden, rotating halfway through. Set aside to cool. 4. Wash and dry the tomatoes. Remove any stems, then cut into different-sized chunks. Place them in a large bowl and season with a five-finger pinch of salt. Wet your hands with cold water and flick a few drops of water on top of the tomatoes, then squish them down slightly with your hands. Leave them to sit for 15 minutes while you prep the other ingredients. 5. Wash and peel the cucumber. Cut in half lengthways, remove the seeds and then cut into thin slices on an angle. Finely slice the onion and soak in cold water to remove any sharpness. Destone the olives and tear them in half. 6. Once the pepper has cooled, remove the skin, stem and seeds, discarding any liquid released while cooling. Slice into thin strips. 7. Add the croutons to the tomatoes, making sure they soak up all the juices. You may need to add one-to-two tablespoons of cold water at this point if the croutons are looking too dry. Add three tablespoons of olive oil, the vinegar, olives, capers, lemon juice and a large pinch of salt. Drain the onions and add them to the bowl along with the sliced pepper. Toss the mixture together with your hands. Taste and add a little more salt, vinegar or lemon juice, if needed. 8. Once the salad is perfectly seasoned, stir through the basil leaves. Serve and enjoy immediately. This dish is great on its own or served alongside fresh mozzarella. NEED MORE INSPIRATION? Try these five top recipes… Perfect for the gym: Make your own protein bars Transform your humble jacket potato into a caesar salad sensation Jamie Oliver's super-healthy chopped rainbow salad Nisha Katona’s ultimate creamy curry A perfect pasta carbonara, made the Italian way