More Food! Episode 2 part 2, Bread Salad скачать в хорошем качестве

More Food! Episode 2 part 2, Bread Salad

See our host Megan Everett-Skarsgård share the concept behind More Food! on our website www.lovefoodshare.com. In this episode you'll see her do a traditional-ish panzanella bread salad with the bread from episode 2 part 1. It's an easy way to use those ripe summer tomatoes from the garden and the bread that is languishing in your bread keep. So here it goes and remember the anchovy is optional but you'll win extra points for trying! Panzanella (Bread Salad) serves 4-6 as a side 1/2 loaf country white bread cubed and crustless 3-4 large ripe tomatoes roughly chopped 2 tbsp capers rinsed 1 small red onion sliced half moons 1 clove garlic chopped 2 anchovies chopped 4-5 tbsp good olive oil (and a couple more for toasting) 2 tbsp red wine vinegar salt and pepper to taste Torn basil leaves to garnish If toasting bread, chop the garlic and anchovies, set aside. slice the onion and add a little vinegar to soften the edge. Chop your tomatoes and keep them in a colander with a tsp of sugar and a 1/2 tsp of salt. Set aside while doing the toasting. Whisk the olive oil and vinegar together. Now heat a bit of olive oil in a frying pan. Add the garlic and anchovy. Let this come together and melt. You don't want to let it burn. When you feel that the melting has gone as far as it can, add the bread. You want a nice toast on the bread and get that lovely garlic anchovy oil all over it. Don't let the garlic burn in the bottom of the pan. When this is done, add the tomatoes to the onion, add in your bread and the capers and mix in your oil/vinegar mixture. Salt and pepper to taste. When ready to serve (after at least 30 minutes to an hour or even longer if you are keeping it in the fridge over night) add some torn basil leaves to give it a little colourful flavour. Enjoy! See you in the kitchen soon.