Panzanella, dads way (Serves 2 to 3)

October 26, 2017





  • 1 x small loaf of wholewheat sourdough bread (cubed),

  • 1 x 400g tin of harriot or cannellini beans (drained),

  • 1 x 400g tin of chopped tomatoes (I use Cirio),

  • 1 x small jar of sun blushed tomatoes (or 200g of cherry tomatoes),

  • 15g of freshly chopped basil,

  • 1 x large leek (thinly sliced),

  • 1 x onion (sliced),

  • 2 x garlic cloves,

  • 3 tbsp of olive oil,

  • Salt and pepper (to taste).


  1. Pre heat the oven to 180 degrees / gas mark 6,

  2. In an oven proof dish, heat some oil on a low heat to fry the onions, garlic and the leek until soft,

  3. Add the tinned tomato, beans, seasoning and allow to cook for 5 minutes,

  4. Add the sun blushed tomato (or sliced cherry tomato), basil and stir to combine all the ingredients,

  5. Place the cubed sourdough in the pan amongst the tomato and the beans,

  6. Drizzle with he olive oil and place in the oven for 30 minutes,

  7. Serve up some chilli oil and a glass of red wine.

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