Cornbread Panzanella
The recipe Cornbread Panzanella could satisfy your Mediterranean craving in approximately 45 minutes.
Panzanella
Ingredients
- 3 loaves ciabatta (Italian slipper bread, stale)
- 2 1⁄4 lb. fresh plum tomatoes
- 4 cloves garlic, peeled and crushed with salt
- Salt and freshly ground black pepper
- Tuscan extra-virgin olive oil
- 4 tbsp. red wine vinegar
- 3 red bell peppers
- 3 yellow bell peppers
- 4 oz. salted capers
- 6 anchovy filets
- 5 oz. black olives, pitted
- Leaves from 1 bunch basil
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