24Th Street Panzanella

By á-170456

Ingredients

• 1 large red bell pepper
• 4 small tomatoes - (or 2 medium)
• 1 cup chopped red onion
• 12 basil leaves
• 1/2 cup Italian parsley leaves
• 2 tablespoons Tuscan olive oil divided
• 1 1/2 tablespoons red wine vinegar divided
• Sea salt to taste
• Freshly-ground black pepper to taste
• 4 slices stale or toasted ciabatta, 1" thick
• Parmigiano-Reggiano to taste

Details

Servings 4

Preparation

Step 1

Roast the pepper under the broiler or over a gas flame, turning until the skin chars, a sweet smell fills the kitchen and the flesh begins to collapse. Allow it to cool in a bowl.

Scald and peel the tomatoes. Cut them in quarters, press out the seeds and juice, then chop the remaining flesh into rough cubes. Put the chopped tomatoes in a bowl.

If you dislike the fiery, fresh onion flavor, put the chopped onion in a strainer, pour boiling water over and then pat dry on paper towel. This will take away the aggressive edge.

Combine the basil and parsley leaves. Chop roughly. Add the onion and chop together with the herbs. Mix well, then add the mixture to the tomatoes.

Holding it over the bowl of tomatoes and onions, puncture the cooled pepper it so it gives up its juices but not seeds. Allow the pepper liquid to drip into the bowl. Slice, trim, seed and peel the pepper. Roughly dice the flesh and mix it in with the tomatoes. Add 1 tablespoon oil and 1 tablespoon vinegar. Toss and season to taste with sea salt and pepper.

Pass the bread slices under running water, then pat them dry on paper towels, leaving them whole, and place on a serving dish. Spoon the tomato mixture over and allow the bread to steep in the juices for at least half an hour before serving. Taste for seasoning, add the remaining olive oil and vinegar and just before serving, dust with a light grating of Parmigiano-Reggiano.

This recipe yields 4 servings.

Each serving: 183 calories; 4 grams protein; 24 grams carbohydrates; 3 grams fiber; 8 grams fat; 1 gram saturated fat; 0 cholesterol; 187 mg. sodium.