Soak stale bread in a tomatoey dressing, add red onion and fresh tomato, season at will and, hey presto, you have a panzanella
anzanella is a zero-waste dish from Tuscany and Umbria that’s usually made by soaking stale bread in water to soften it. Here, to increase the flavour, I’ve also used tomato juice to soften the bread further, a trick I picked up from Tito Bergamashi, the former head chef of. I used a stale wholemeal sourdough, but any real bread will do , isn’t so nice served wet, so that’s best saved from the food waste bin by toasting or frying).
Tear the stale bread into pieces of a similar size to the tomatoes, put these in a bowl and sprinkle over the vinegar and a tablespoon of water. Toss, then leave to rest and soften while the tomatoes relinquish their juices. After 15 minutes or so, once you have a nice pool of tomato juice, gently whisk in the extra-virgin olive oil and freshly cracked black pepper to taste.
Drain the onions, add to the bread bowl, then tip in the drained tomatoes. Pour the dressing over the top and toss together. Tear in the basil leaves, then finely chop the basil stalks and add those, too. Eat at once or leave to marinade for a few hours.
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