Panzanella from Jared Ingersoll’s Danks St Depot
It’s summer, and that means that some produce, like tomatoes, are at their peak. Juicy, flavoursome and luscious. Now funnily enough I’m not a massive fan of tomatoes. It’s taken me years to be totally down with tomatoes. Probably because for the most part the ones we get at the supermarket are bland, and meh.
I was recently at Fratelli Fresh at Waterloo dining with friends at Cafe Sopra, when we bumped into some acquaintances, one of whom raved about the Johnny’s Lovebites tomatoes available downstairs. On his recommendation I grabbed a large container and took them home. When I opened them and tasted one I was blown away. They were the sweetest, juiciest most gorgeous tomatoes I’d ever eaten. EVER.
I decided that in order to showcase how gorgeously sweet they were I had to find a recipe that didn’t mess with them at all. What better than a tomato focussed salad! Panzanella is a traditional simple salad from Italy. Everyone would have their own version and this one is from Jared Ingersoll from Danks St Depot.
- 3 large ripe ox heart tomatoes, chopped (don’t lose too much juice)
- 2 anchovy fillets
- 45ml red wine vinegar (I used balsamic)
- salt and pepper
- 185ml extra virgin olive oil
Place all the ingredients in a food processer/blender and blend until pureed, juicy. Taste and adjust seasoning to suit.
Once it tastes just right, strain the dressing to remove seeds and skin.
Don’t throw out the strained bits! I ate it as a spread on crackers with cheese!
- 1 large capsicum roasted/grilled (I used yellow cause that’s what I had in the fridge)
- 1 loaf of dry sourdough, ripped into pieces and dried or stale
- an amount of the best, sweetest and ripest tomatoes you can find
- Some fresh basil leaves
- Some fresh parsley (I didn’t have any)
- Some more anchovy fillets (if you like them)
- salt and pepper
Roast, peel and deseed your capsicums.
If you don’t have stale bread, dry your bread carefully in the oven on the lowest temperature possible for about 15 minutes. Check it fairly often to make sure you don’t burn it.
Once the bread’s done and cooled add it to a large serving dish, and then pour over about half of the dressing so the bread soaks it all up!
You want to have an equal proportion of tomatoes to bread.
Add your roughly chopped tomatoes, basil, capsicum, anchovies, salt and pepper.
Gently toss your salad, pour over remaining dressing and shave over parmesan