pane a caponata – sicilian bread salad
Before we start, no, this is not the same as the by now ubiquitous Tuscan panzanella. There are some crucial differences. For starters, although this is a perfect way to use up leftover bread, it is also good enough to merit buying a decent loaf on purpose. Panzanella quite frankly isn’t. Above all, here the bread is toasted and left in chunks, adding not only extra texture, but extra flavour. This detail also puts it Continue Reading →