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Panzanella

This Tuscan bread salad makes good use of tomatoes, bread & olive oil. We’ve added Ortiz White Anchovies for an extra summery vibe.

Panzanella

This Tuscan bread salad makes good use of tomatoes, bread & olive oil. We’ve added Ortiz White Anchovies for an extra summery vibe.
Course Appetisers
Cuisine Italian

Ingredients
  

  • 2 cups sourdough breadcrumbs toasted and torn
  • 1 punnet Cherry Tomatoes halved
  • 1/2 cup Spanish onion sliced
  • 1/2 cup Flat leaf Parsley leaves only
  • 110 g Ortiz White Anchovies
  • Lorenzo Cerasuola EVOO
  • La Vecchia Dispensa 10 year Aged Balsamic
  • Tasman Sea Salt
  • Freshly ground black pepper

Instructions
 

  • Combine breadcrumbs, cherry tomatoes, spanish onion & flat leaf parsley leaves in a large serving bowl
  • Season with a generous amount of sea salt, extra virgin olive oil and aged balsamic
  • Top with white anchovy fillets and cracked pepper before serving

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