Jamie: Fast & Simple
10 mins
Not Too Tricky
serves 4
About the recipe
Panzanella is such a good recipe for using up leftovers, and – by taking advantage of store-cupboard staples – Jamie's best mate Gennaro Contaldo has made it even easier to whip up this iconic Italian dish. Watch Gennaro cook this up on Jamie’s new TV series, Jamie: Fast & Simple.
Recipe From
Ingredients
400g mixed ripe tomatoes, such as cherry, plum, beef
2 purple spring onions or 1 small red onion, peeled
extra virgin olive oil
1 head of celery, with leaves
2 jarred roasted red peppers
2 thick slices of stale bread
1 x 145g tins of tuna steak in oil, from sustainable sources
1 handful of pitted green olives
optional: white wine vinegar
2 sprigs of fresh basil
Top Tip
I like to use the heart of the celery because it’s lovely and soft, and the leaves are more delicate, too. Just click off the bigger stalks to get to it, and save the bigger stalks for soups, salads or ragùs.
Method
- Start by preparing your ingredients. Cut the tomatoes into chunks, halving any cherry tomatoes, so they’re all roughly the same size. Slice the onions about the same size as the tomatoes, then put everything in a large bowl or serving dish.
- Add 4 tablespoons of extra virgin olive oil, a pinch of sea salt and a little black pepper, then mix well to combine.
- Remove the outer sticks of celery and pop them in the fridge for another day (see tip). Trim off the base, leaving the root intact. Finely slice the heart and pale leaves, and add to the bowl.
- Slice the peppers and tear up the stale bread, then add it all to the bowl, along with the tuna and olives, adding a splash of white wine vinegar or brine from the olive jar, if you like. Toss well so everything is combined and leave for a couple of minutes so the bread starts to soak up all those lovely juices.
- Pick in the basil leaves and toss gently, then divide between plates and tuck in.
Recipe © Gennaro Contaldo, 2024.
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