Ingredients:
For the marinated anchovies:
● 500g fresh anchovies
● 80g cider vinegar
● 20g water
● Salt
● Olive oil
● 1 garlic clove
For the roasted bell peppers:
● 2 red bell peppers
● Olive oil
● Salt
● Black pepper
For the panzanella:
● 3 slices of loaf bread
● Olive oil
● 3 ripe tomatoes
● 2 shallots
● Fresh basil
● Fresh thyme
● Salt
● Cider vinegar
● Lemon
● Salt flakes
Preparation:
1. For the anchovies: Clean the anchovies under running water and place them in a
container with ice water for half an hour. Strain the anchovies and place them in a
vacuum bag with the cider vinegar and water. Seal and store in the refrigerator for at
least an hour.
2. After this time, remove the anchovies from the liquid and place them spread out on a
tray. Cover with a pinch of salt, good-quality olive oil, and a sliced garlic clove.
3. Wash and dry the peppers. Place in a baking dish and add a pinch of salt, black pepper
and a drizzle of olive oil. Bake at 200°C for 45 minutes.
4. Outside the oven, cover the peppers with plastic wrap for at least ten minutes to make
the steam easier to remove the skin. Peel and remove the seeds. Cut into strips.
5. Cut the bread slices into cubes, mix with olive oil and bake at 190ºC for 15 minutes or
until the bread is crispy.
6. Dice the tomatoes and finely julienne the red onion. Chop the basil and thyme.
7. Mix the tomato, red onion, fresh herbs, and the bread pieces in a bowl. Season with
salt, black pepper, olive oil, and cider vinegar.
8. Place some roasted pepper strips on the plate where you will serve the panzanella.
Place the panzanella on top.
9. Finally, lay down two marinated anchovies, lemon zest, and a few flakes of salt