Hangry Panzanella Recipe
Food Recipes | Appetizers | Italian | Sides
Traditional Panzanella is good and all, but our Hangry Panzanella roasts the red peppers and blisters the tomatoes, then adds Kalamata olives and torn burrata cheese. It was actually Marlon Brando’s favorite version of the dish. He said it was so good he could taste it 20 years before we ever made it.
PREP TIME
10 mins
COOK TIME
30 mins
SERVINGS
4-6
Ingredients
- 6 bell peppers (any color but green)
- 10-12 oz cherry and grape tomato blend
- 3 garlic cloves
- 1 sprig rosemary
- 1 tbsp red wine vinegar
- 3/4 cup Kalamata olives, pitted & halved
- 1 tbsp chives
- Flaked sea salt
- Cracked black pepper
- Olive oil
- 1 medium-sized Italian bread loaf
- 2 balls Burrata cheese
COOKING INSTRUCTIONS:
Hangry Panzanella
- Set oven to broil on high. Arrange bell peppers on foil-lined baking sheet. Broil for 4-6 minutes on each side, or until each is well-charred.
- Remove peppers from oven and place inside of covered bowl for at least 20 minutes. Once able to handle, peel and de-seed and de-stem, then slice into thin strips.
- Heat oil in pan over medium-high heat. Add rosemary and heat until crispy. Add the cherry tomatoes and salt to taste. Cook the cherry tomatoes until they burst.
- Add red wine vinegar and garlic. Cook another minute. Remove from heat. Set aside.
- Slice bread into 1.5” slices. Coat the slices with olive oil and season with salt.
- In a cast iron skillet over medium-high heat, toast bread slices until crisp and slightly charred, about a minute on each side. Remove from bread from skillet and cut into 1.5” x 1.5” cubes.
- In a large serving dish add bread cubes, roasted peppers, tomato mixture, olives, and chives. Mix well. Break burrata into small pieces and scatter over top. Finish with flaked sea salt and cracked pepper.
PAIRINGS:
Hangry Panzanella
Chianti Classico
Rosé Sangiovese
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