Spicy panzanella salad - Bresc BV
Preparation method Heat the grill or barbecue. Mix the olive oil into the garlic puree, salt and pepper. Save a little oil for later.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bresculinair.com.
Cooking tools:
- Grill
- Oven
- Baking sheet
- Pastry brush
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Salad spinner
- Colander
- Serving bowl
- Tongs
Ingredients
- 1 head baby romaine lettuce
- 20 g Bresc Red chilli puree
- 6 thick slices bread
- 40 g Bresc Peperoncini marinati
- 1/2 dl olive oil
- 5 g Bresc Andalusian garlic puree
- 300 g tuna in oil (tinned)
- 80 g anchovies
- 1 red onion
- 250 g mini tomatoes
- 250 g grilled vegetables
- 10 g basil
- 10 g Bresc Basil puree
- extra vergine olive oil
- Balsamic vinegar
- 100 g Pecorino cheese
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