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Panzanella, or Tuscan bread salad, came about as a way to use old bread. With a whole host of fresh, vibrant flavours including baby fennel and goat's cheese, this exquisite panzanella recipe screams summer but will take some mastering. The red pepper powder included is not essential, while raspberry vinegar can be purchased online
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Hang the pulp in a double muslin cloth overnight in the fridge, placing a bowl underneath to collect all the tomato water as it seeps out
3
Reserve 100ml for the soaking of the foccacia cubes
4
Soften the gelatine leaves in cold water for 10 minutes. Place a small amount of the tomato essence into a small pot. Bring to the boil and then remove from the heat
7 gelatine leaves
5
Squeeze the cold water off the gelatine and place into the hot liquid until completely dissolved. Place into a suitable container and leave in the fridge to set
6
Preheat the oven to 180˚C/gas mark 4. To make the red pepper relish, lightly coat the peppers in a little vegetable oil and place onto a baking tray. Roast in the oven for up to 45 minutes or until the skin starts to blister and slightly blacken
Remove the peppers from the oven and place into a bowl. Cover with cling film and allow to cool and sweat for 30 minutes
8
Peel the peppers and remove all the seeds, avoid using water to rinse off the seeds and this will wash away a lot of flavour. Finely dice the pepper and combine with the shallots
For the goat's cheese balls, place the butter and oil in a pan. Once the butter begins to foam add the breadcrumbs and cook over a medium heat, stirring until the breadcrumbs are starting to turn golden and crispy
100g of butter
50ml of extra virgin olive oil
100g of breadcrumbs
10
Place both sugars, raspberry vinegar and mustard seeds together in a pan and reduce to a sticky syrup. Pour over the peppers and allow to macerate overnight. Just before serving, add the fresh basil
Add the chopped herbs and season, pour into a sieve to drain of any excess oil. Transfer to absorbent towel and leave in a warm place. Change the absorbent towel a couple of times to remove as much of the oil as possible and set aside to cool
Phil Fanning remains one of the bright young things of the British food scene.
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Panzanella with goat's cheese and tomato jelly
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