Chain Gang

Today I received and email from Grace asking me to participate in a recipe chain email. What a marvelous idea. I'm going to be blogging these as they come through, live as it happens. The excitement is killing me.

So firstly, here is Grace's take on the Italian bread salad Panzanella:

A Take on Panzanella

6 - 8 Tomatoes
1 red onion, thinly sliced (white onion will do if not)
1 garlic clove, chopped
3 table spoons of olive oil
1 spoon full of capers, chopped
handful of anchovy stuffed olives, chopped
handful of basil, torn up
parsley, finely chopped
red chillies (optional)
salt, pinch
pepper, pinch
2 table spoons red wine vinegar
chopped ciabatta (optional- it is part of the original recipe, but it goes soggy and is just as good without)

*Put the tomatoes into boiling water until the skins split. peel and chop roughly

*Let them cool and stir in the onion, garlic, capers and olives.

*Chop/tear the herbs and fold in with the salt, pepper, vinegar and oil.

If you want to use ciabatta, slice into chunks and layer the bottom of a bowl, the rest of the mixture goes on top and soaks into the bread, just as good without though and is delicious served with crispy skin sea bass or with a feta and spinach filo pastry pie.