RECIPE: PANZANELLA WITH HARTGROVE COPPA
PREPARE YOUR OWN VERSION OF ONE OF TUSCANY’S MOST FAMOUS DISHES, PANZANELLA, USING OUR FREE RANGE CHARCUTERIE BEST-SELLER, HARTGROVE COPPA.
Panzanella, also known as panmolle, is a fantastic way to use up stale bread. This Tuscan salad is at its best with plump ripe tomatoes, fresh peppery basil and dry cured Hartgrove Coppa. Our 3 star Great Taste Award winning Hartgrove Coppa gives a savoury richness to this vibrant salad and is locally produced by us here in Dorset using free range British pork collar.
Serves 2 as a lunch or light meal
INGREDIENTS
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500g ripe mixed tomatoes , halved if small, quartered if large
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55g sliced pack Hartgrove Coppa, roughly torn
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200g day-old sourdough torn into large chunks
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50ml extra virgin olive oil
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25ml red wine vinegar
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1 small shallot , finely chopped
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50g black olives
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Large handful of basil leaves, torn
METHOD
STEP 1
Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a colander and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins.
STEP 2
Spread the chunks of bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted.
STEP 3
In a bowl, whisk together the remaining oil, the vinegar and shallot. Season to taste. Toss the Hartgrove Coppa with the tomatoes, bread, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.
