This recipe by the late Jennifer Paterson is from _Cooking with the Two
Fat Ladies_.

Victor


I thought this up while daydreaming over that splendid Italian peasant
dish, _Panzanella_. It is essential that you find really good, sweet
tomatoes - none of those tasteless numbers. _Passata_ is a purée of
tomatoes, sold in Italian food shops: or you can use good canned tomato
purée.

fresh plum or vine-riped tomatoes - they muat have a good taste
salt and freshly ground black pepper
sugar
tomato passata
lemon juice
Worcestershire and hot pepper sauce
stale Italian bread, decrusted and sliced
minced garlic
virgin olive oil
a large bunch of fresh basil

Have enough tomatoes to overfill the pudding mold you will use. Dip
into boiling water and peel them. Chop roughly and sprinkle with good
sea salt and black pepper and plus a tiny bit of sugar. Pour some
passata into a large soup plate and season with lemon juice and
Worcetershire sauce, and maybe a touch of hot pepper sauce. Soak the
bread slices briefly in this mixture and line your mold with them,
leaving no cracks nor crannies.

To the tomatoes add as much minced garlic as you fancy, plus a good
measure of olive oil and lots of torn up-basil leaves. Adjust the
seasoning and pour the whole lot into the bread-lined bowl. Seal the
top with more soaked bread. Place a receptacle on top with weights
(such as cans of food) and leave overnight in the refrigerator. Unmold
onto a fine dish and surround with goodies - quail eggs, olives, sweet
peppers, capers, or what you will. A bowl of sour cream might be handed
around with it, or good home-made mayonnaise.

On Sat, 8 Sep 2012 20:09:05 +0200, (Victor Sack)
wrote:

>This recipe by the late Jennifer Paterson is from _Cooking with the Two
>Fat Ladies_.
>
>Victor
>
>
>I thought this up while daydreaming over that splendid Italian peasant
>dish, _Panzanella_. It is essential that you find really good, sweet
>tomatoes - none of those tasteless numbers. _Passata_ is a purée of
>tomatoes, sold in Italian food shops: or you can use good canned tomato
>purée.
>
>fresh plum or vine-riped tomatoes - they muat have a good taste
>salt and freshly ground black pepper
>sugar
>tomato passata
>lemon juice
>Worcestershire and hot pepper sauce
>stale Italian bread, decrusted and sliced
>minced garlic
>virgin olive oil
>a large bunch of fresh basil
>
>Have enough tomatoes to overfill the pudding mold you will use. Dip
>into boiling water and peel them. Chop roughly and sprinkle with good
>sea salt and black pepper and plus a tiny bit of sugar. Pour some
>passata into a large soup plate and season with lemon juice and
>Worcetershire sauce, and maybe a touch of hot pepper sauce. Soak the
>bread slices briefly in this mixture and line your mold with them,
>leaving no cracks nor crannies.
>
>To the tomatoes add as much minced garlic as you fancy, plus a good
>measure of olive oil and lots of torn up-basil leaves. Adjust the
>seasoning and pour the whole lot into the bread-lined bowl. Seal the
>top with more soaked bread. Place a receptacle on top with weights
>(such as cans of food) and leave overnight in the refrigerator. Unmold
>onto a fine dish and surround with goodies - quail eggs, olives, sweet
>peppers, capers, or what you will. A bowl of sour cream might be handed
>around with it, or good home-made mayonnaise.

Wow, this sounds great. I'll make that for sure. Thanks for sharing.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

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