June 4, 2013

From Jamie’s Italy by Jamie Oliver

Serves 6

This is another great dish from Jamie Oliver, however his instructions, although a fun read, make for a lengthy recipe. I have abbreviated this for easier reading.


2 red peppers
2 yellow peppers
600g good quality stale bread (ciabatta works well)
1 kg mixed tomatoes – at room temperature for greater flavour
Sea salt
6 salted anchovies, or 12 anchovy fillets in olive oil
Handful of small capers, washed
1 red onion, peeled and halved
1 celery heart
Large handful of fresh basil leaves

For the dressing:

Good quality red wine vinegar
Good quality extra virgin olive oil
1 small clove garlic, peeled
Sea salt and freshly ground black pepper


1.Place peppers under the grill and allow to blister and blacken, turning so all sides are done. Place in a bowl and cover with clingfilm, to steam for 20mins.
2.Rip bread into thumb sized pieces and place on a try to dry out.
3.Chop tomatoes into similar sized pieces to the bread, season with sea salt and place in a colander over a bowl to catch the juices. They need to sit for about 20mins.
4.Add capers and anchovies to the juice.
5.Finely slice the onion and celery heart, put into a bowl and add the bread.
6.Remove the skin, stalks and seeds from the peppers, tear into slivers about finger width, add to the onion, celery and bread.
7.Shake and lightly press the tomatoes to remove excess moisture and add to the rest of the salad, along with the basil. Remove the anchovies from the juice.
8.Add 2tbs of red wine vinegar to the juice and capers. Then add about 10 tbs of olive oil, crush and add the garlic and mix. Taste and adjust with sea salt and pepper.
9.Pour the dressing over the salad and give it a good toss.
10.Drape the anchovies over the top, add a little extra basil and a drizzle of olive oil.
11.Leave the salad to sit for about 15mins before serving.

La Femme
Yes it was a bit of a drama to follow every process but well worth it.  It makes a delicious salad.  I used much less bread, I did actually prepare the suggested amount but it became apparent it was going to be way too much even when the juices soaked into it.

Wine Matching

We tasted it on the Italy & Spain lesson and found it very much suited the highly-acidic wines. Bellissimo!!
Nozzole, (Sangiovese), Chianti Classico DOCG, Italy, 2009, MYR98


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