I found this recipe for panzanella on Gwyneth Paltrow's online lifestyle publication, goop, and I thought it seemed simple enough to make. I had never roasted peppers in my home before. In the Unites States, we just bought them pre-roasted and pre-jarred, and here we would really only have them if Tomas was making them at the restaurant.
The smell that fills your house from roasting peppers over a gas stove is incredible. Yankee Candle should consider bottling this scent.
With that said, every part of making this panzanella and eating it was enjoyable. I think it might be one of my favorite salads now. I'm glad I was able to make use of some stale country bread we had, and I was pleasantly surprised with the anchovy vinagrette. Normally I pass on anchovies, but I figured if it was one of Gwyneth Paltrow's chosen recipes, then it must be a winner. I'm excited that I found this recipe and look forward to making it one of our staple salads this summer.
|Your roasted pepper should look like this when it's done. |
Don't be alarmed by its appearance; you'll peel off all the black charred skin later.
|The tomatoes looked so ripe and delicious, I couldn't stop taking photos.|
|Next, cut your stale country bread into cubes.|
|Add your bread cubes to the bowl with the chopped tomatoes.|
|Chop anchovies and whisk together vinaigrette.|
|You'll notice in the top right corner I have my roasted peppers in a bowl covered with plastic wrap.|
Store peppers like this until they are cool.
|When peppers are cool, you can peel off the charred skins.|
|After peeling off charred skins, rinse peppers and remove all seeds.|
|Add peppers to salad, drizzle with vinaigrette, and toss. Let sit for a moment before serving.|
|Garnish with basil. |
Drizzle extra olive oil on top before serving
It was the perfect Italian dinner!