<p>Prepare your own version of one of Tuscany’s most famous dishes, panzanella. It's a good way to use up leftovers, as it's made with stale bread – simply toss with ripe tomatoes and an olive oil dressing </p>
Category: not set
Cuisine: not set
1 large
300 large chunks
100 ml extra virgin olive oil
50 ml red wine vinegar
1 small shallot finely chopped
50 g tin anchovies drained and roughly chopped
100 g black olives pitted
large handful of basil leaves torn
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