Winter panzanella with chilli, broccoli and anchovies recipe | delicious. magazine

Name: Winter panzanella with chilli, broccoli and anchovies recipe | delicious. magazine
Ingredients: 250g https://www.bertinet.com/bertinetbakery/bread.phpBertinet Bakery sourdough loaf – or use any good quality sourdough; 100ml extra-virgin cold pressed rapeseed oil, plus an extra glug for drizzling and rubbing; ½-1 tsp chilli flakes to taste; 5 anchovy fillets in extra-virgin olive oil, finely chopped; 2 shallots or 1 banana shallot, very finely sliced; 1 tbsp caster sugar; 75ml sherry vinegar; 250g purple sprouting broccoli or tenderstem broccoli, stems removed and reserved; Small handful fresh mint, torn; Small handful fresh basil leaves

www.deliciousmagazine.co.uk

Inspired by delicious. Produce Award winner Richard Bertinet, this winter salad is hearty and full of flavour - a rustic dinner party dish.

View Original

Share this recipe:

Ingredients

250g https://www.bertinet.com/bertinetbakery/bread.phpBertinet Bakery sourdough loaf – or use any good quality sourdough
100ml extra-virgin cold pressed rapeseed oil, plus an extra glug for drizzling and rubbing
½-1 tsp chilli flakes to taste
5 anchovy fillets in extra-virgin olive oil, finely chopped
2 shallots or 1 banana shallot, very finely sliced
1 tbsp caster sugar
75ml sherry vinegar
250g purple sprouting broccoli or tenderstem broccoli, stems removed and reserved
Small handful fresh mint, torn
Small handful fresh basil leaves