NOT Panzanella – Making Bread the star ingredient

I have just started to get into a routine on Saturday mornings which goes like, get up, grab a cup of tea, head over to Waitrose as soon as possible, hit the Bread counter. Why, because Richard Bertinet Bread has come to Newbury and it sells quickly!

WP_20140525_18_52_57_ProRichard is one of my food heroes, he seems to buck the industry when it comes to making bread, especially the kneading process which has to be seen, you can find some examples on YouTube but better still book one of his bread making courses, you can find them HERE. What I love about his products is that they are ‘aux naturelle’, the BEST Flour, Yeast, Salt and Water, that’s it, proper Bread. His Bread is now available in a number of shops including Waitrose, you can find a list of stockists HERE.

WP_20140526_10_03_09_ProFor this quick snack, you will need one of his Caramelised Onion, Cumin and Cheese Loaves, about 4 slices which you need to cube and fry in Butter/Olive Oil and Garlic. This Bread is rich and has LOADS of flavour and forms the basis for my take on a Tuscan dish called Panzanella. Where this version differs is I did not use old Sour Dough, I did not soak the bread, and instead, used  flavoursome Bread and fried it adding even more flavour with the Garlic, its VERY good (quote from the Wife!). You can now see where the name from this dish came from!

Jules NOT Panzanella

  • 4 Slices Richard Bertinet Caramelised Onion, Cumin and Cheese Bread
  • 4 Slices of Red Onion, finely chopped
  • 3 Tbls Rapeseed Oil
  • 1 Tbls Moscatel Vinegar (available from Ottolenghi’s online store) Not cheap but lasts ages.
  • 1 Chipotle Morito Chilli, soaked in hot water for 20 Mins (available HERE)
  • 250 grms Heritage Tomatoes, such as Chocolate Plum, Yellow Cherry, Red Angelle
  • 1 Baby Gem Lettuce
  • 2 Cloves garlic
  • 2 Spring Onions finely sliced
  • 50g Anchovies in Olive Oil (drained), LIGHTLY drizzled with a few drops of Moscatel Vinegar and leave for 15 mins

WP_20140525_19_25_12_ProFirstly the dressing, take 3 Tbls Rapeseed Oil and 1 Tbls Moscatel Vinegar and whisk in a bowl until thoroughly combined, then add the finely chopped Red Onion and mix well. Cut the Chipotle Morito Chilli and cut in half, scrape out the seeds and membrane and finely chop, add to the dressing and season with Salt and Pepper and put to one side. The acid in the Vinegar will start to ‘cook’ the Onion, removing its harshness. Set aside for at least 30 minutes.

Next fry the Bread in Butter, Olive Oil and towards the end, add a couple of cloves of finely chopped Garlic, if you add it too soon it will burn and turn bitter, lightly season with some Maldon Sea Salt. Drain on some kitchen paper, you can keep warm in a oven set to 100 or so degrees.

WP_20140525_20_39_07_ProAll we have to do now is construct, place some Baby Gem Lettuce on the bottom of your plate, drizzle some of the dressing over the top, then quarter your tomatoes and distribute evenly, finishing with some Anchovies and the rest of the Dressing. Finally, add you ‘Bertinet’ croutons, for me the star of the dish.

My ‘better’ half does not like Anchovies, but loved this dish INCLUDING the Anchovies, the Moscatel dressing is slightly sweeter than normal Vinegars and works really well with the Tomatoes.

A simple dish but stunning to eat with texture and BAGs of flavour, find a Bertinet stockist and have a go. My next blog will be a review of the cookery course I am going on next week.

Till next time, L8ers…………….

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