The blistering summer of Marcus: Panzanella
Make your next barbecue extra special with the help of With a Michelin star chef Marcus Storage.
This delicious panzanella is a delicious and nutritious meal to share his summer
Panzanella, a stale Tuscan-style stale bread and tomato salad, is like a pack-and-go – we all have stale bread and too many tomatoes that are about to be overripe.
This recipe brings them to life and revives something almost on its way to the trash. It’s just a framework, so if there are other ingredients in your fridge that would work, such as bell peppers (in a jar or fresh) or baby gem lettuce, add them too.
Tip from Marcus
Eating stale bread may not sound so good, but marinating brings it back to life. It’s stale because it got dry, so you just moisturize it. Of course, don’t use moldy bread!
For 4 persons
- 300 g fresh or stale bread, cut into thick slices
- 6 medium-sized overripe tomatoes
- 100 ml of tomato juice from a box
- 2 cloves of garlic, finely grated
- 4 tbsp balsamic vinegar
- 100 ml of olive oil
- Sea salt and freshly ground black pepper
- 1 teaspoon of Dijon mustard
- 2 tbsp capers in brine, plus 1 tbsp brine
- 1 red onion, thinly sliced
- 50 g pitted kalamata olives, roughly chopped
- ½ bunch of basil, roughly chopped leaves
- ½ bunch of parsley, leaf roughly chopped
Taken from Marcus Everyday: Easy Family Food For Every Kind Of Day, by Marcus Wareing, published by HarperCollins, £ 20, available at all good bookstores. Photography: Susan Bell.
If you use fresh bread, preheat the oven to 170 ° C / hot air 150 ° C / gas 3, line a baking tray with parchment paper and place the slices of bread in one layer.
Bake for 10 minutes and remove from the oven. During baking, cut the tomatoes into small wedges.
Toss them in salt and place in a colander over a medium bowl. Set aside for 20 minutes, save the juice. Place the tomatoes in a large bowl.
Add the tomato juice from the box, the garlic, 2 tbsp balsamic vinegar and half of the olive oil to the fresh tomato juice in the bowl. Mix everything together and season with salt and pepper.
Cut the bread into 2 cm cubes and place in a shallow dish large enough to put the bread in one layer. Pour the tomato juice mixture over it and let it rest for 20 minutes.
Mix the remaining balsamic vinegar and olive oil together. Add the mustard and capers and season with salt and pepper.
Add the soaked bread, red onion, capers, olives and herbs to the bowl of tomatoes and mix gently with the dressing. Serve immediately.