24Th Street Panzanella

Recipe Ingredients

1		Red bell pepper (large)
4		Tomatoes - (or 2 medium) (small)
1 cup	62g / 2.2oz	Chopped red onion
12		Basil leaves
1/2 cup	20g / 0.7oz	Italian parsley leaves
2 tablespoons	30ml	Tuscan olive oil - divided
1 1/2 tablespoons	22ml	Red wine vinegar - divided
		Sea salt - to taste
		Freshly-ground black pepper - to taste
4		Stale or toasted ciabatta, 1" thick
		Parmigiano-Reggiano - to taste

Recipe Instructions

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 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.

Source:
"The Los Angeles Times, 06-02-2004"

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