Panzanella with goat's cheese and tomato jelly
Item 1 of 1
- medium
- 6
- 60 minutes
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
First published in 2015
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Ingredients
Metric
Imperial
Marinated fennel
- 2 baby fennel, thinly sliced using a mandolin
- 1 dash of lemon juice
- salt
- extra virgin olive oil
Goat's cheese balls
- 100g of breadcrumbs
- 300g of goat's cheese
- 100g of butter
- 50ml of extra virgin olive oil
- 1 pinch of thyme, chopped
- 1 pinch of rosemary, chopped
Tomato jelly
- 470g of large ripe tomato
- 17g of celery, roughly chopped
- 6g of shallots, roughly chopped
- 25g of fennel, roughly chopped
- 3g of garlic, crushed
- 1 pinch of fresh tarragon
- 1 pinch of fresh thyme
- 6g of basil
- 1 pinch of salt
- 10g of caster sugar
- 1 pinch of cayenne pepper
- 1/2 tsp Worcestershire sauce
- 1/2 tsp Tabasco
- 7 gelatine leaves, up to
Pepper relish
- 10 basil leaves, finely chopped
- vegetable oil
- 5 red peppers, roasted and peeled
- 100g of Demerara sugar
- 100g of soft brown sugar
- 200ml of raspberry vinegar
- 16g of mustard seeds, cooked
- 90g of shallots, finely diced
Panzanella garnish
- 1/2 loaf of focaccia, stale, cut into cubes
- 1 tbsp of red pepper powder
- 5 black olives, sliced
- 1 handful of basil cress
- 1 spring onion, finely sliced
- 4 sun-dried tomatoes, sliced in 3
SAVE RECIPE
Equipment
- Mandoline
Method
1
For the tomato essence, combine all the ingredients together and mix well. Put into a food processor and blend into a coarse pulp
- 470g of large ripe tomato
- 17g of celery
- 6g of shallots
- 25g of fennel
- 3g of garlic
- 1 pinch of fresh tarragon
- 1 pinch of fresh thyme
- 4 pinches of salt
- 10g of caster sugar
- 1 pinch of cayenne pepper
- 1/2 tsp Worcestershire sauce
- 1/2 tsp Tabasco
- 6g of basil
2
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
- 5 red peppers
- vegetable oil
7
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
- 90g of shallots
9
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
- 100g of Demerara sugar
- 100g of soft brown sugar
- 200ml of raspberry vinegar
- 16g of mustard seeds
- 10 basil leaves
12
Roll the goat's cheese into 15g balls and when ready to serve, roll in the breadcrumbs to coat
in a crunchy layer
- 300g of goat's cheese
13
Marinate the fennel with lemon juice, olive oil and salt to taste and leave for 30 minutes to impart flavour
- 2 baby fennel
- 1 dash of lemon juice
- salt
- extra virgin olive oil
- 1/2 loaf of focaccia
14
Soak the stale foccacia cubes in the reserved tomato essence
15
To serve, arrange all the salad ingredients onto the plate and ensure that each element can be seen. Finish with the tomato jelly and serve
- 5 black olives
- 1 handful of basil cress
- 1 spring onion
- 4 sun-dried tomatoes
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