Panzanella 托斯卡尼蕃茄及麵包沙律 Panzanella (Tuscan tomato & bread salad)


份量Serve:  4

200克 剩食意大利拖鞋麵包 200 g stale ciabatta loaf
600克 雜錦熟蕃茄,粗略切好  600 g ripe mixed tomatoes, roughly chopped
海鹽 sea salt
新鮮現磨黑胡椒  freshly ground black pepper
1撮 小瀝乾水的capers  1 handful small capers, drained
1個 小紅洋蔥,去皮及切薄片  1 small red onion, peeled and very finely sliced
280克 樽裝紅椒,瀝乾水及粗略切好  280 g jarred red peppers, drained and roughly chopped
8條 油浸鯷魚柳,瀝乾水及切片 (非必要) 8 anchovy fillets in oil, drained and finely sliced (optional)
紅酒醋  red wine vinegar
特級初榨橄欖油 extra virgin olive oil
一束新鮮羅勒 a bunch of fresh basil

做法 Method

1. 把意大利拖鞋麵包撕成約3厘米的大小的小塊放在盤子裡。把盤子放在一個溫暖的地方以助麵包變乾。
Tear the ciabatta into rough 3cm pieces and place on a tray. Leave aside in a warm place for around 30 minutes – this helps to dry it out.

2. 蕃茄放在碗內加鹽及黑椒調味。沖洗capers,擠壓多餘的水份然後加到碗裡,再加洋蔥、紅椒、麵包及鯷魚(如適用)。用手把材料拌好,拌入2湯匙的醋及約3倍的特級初榨橄欖油。試味,如有需要,可加少許鹽、黑椒、醋或特級初榨橄欖油。
Place the tomatoes in a bowl and season with salt and pepper. Rinse the capers, squeezing out any excess liquid and add to the bowl, along with the onion, peppers, ciabatta and anchovies, if using. Toss the mixture together with your hands, then stir in 2 tablespoons of vinegar and about 3 times as much extra virgin olive oil. Taste and add a little more salt, pepper, vinegar or oil, if needed.

3. 摘下羅勒葉,拌勻後便可享用。配以烤肉或雞會更美味。
Tear in the basil leaves, stir together and serve. Delicious with barbecued meats or roast chicken.

More about this recipe: 

Special thanks on translation: Ms Sylvia Lau 

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