Panzanella: Tuscan Bread & Tomato Salad - Chef Recipe by Nicola Coccia
“Panzanella is a salad made from stale bread and leftover summer vegetables. At home we would never ...
1/2 kg chickpeas
or yellow split peas
1 stick of celery
1 large onion
1 cup of olive oil
1 cup of lemon juice
water (for boiling)
1 tsp dried oregano
3 bay leaves
salt and pepper
Wash the chickpeas or yellow split peas thoroughly. Put them in a large pot with water, making sure that they are completely submerged. Add the bay leaves, onion and celery, then bring them to a boil.
Clean off any scum that appears on the surface of the water. Continue boiling for about an hour, stirring from time to time. It is ready when the peas are soft and break down into a puree — a bit like mashed potatoes.
If the mixture dries up during the cooking process, add a little more water, salt and pepper. It should be a little tangy.
Add the dried oregano and serve in a bowl with a drizzle of olive oil.
At the same time, finely slice the shallots and deep-fry them. When crispy, sprinkle on top of the fava.
HINT: Fava is best enjoyed with crusty bread and olives.
Credits: Melbourne Books
Photo Credits: Melbourne Books