This colourful, cheffy take on a Tuscan panzanella salad is titled 'Man shall not live by bread alone' on Fabrizio Marino's menu. Create a splash with the three colourful sauces that encircle the chickpea pâté-filled panzanella.
Spread the breadcrumbs out on a baking tray and dry out in the oven for 1 hour, or until crispy
300g of stale bread, cut into brunoise
4
Place the bread cubes, tomatoes and vegetables into a bowl and add the vinegar, oil and sugar. Mix well and season to taste. Leave to stand for 30 minutes
For the chickpea pâté, rinse and wash the chickpeas, then boil them in a pressure cooker for 20 minutes until cooked through. Leave to drain in a colander
6
Meanwhile, bring a large pan of salted water to the boil, add the cauliflower and boil for 8 minutes. Tip into a colander and leave to drain
300g of cauliflower florets
7
In a food processor, blend the chickpeas and cauliflower until you obtain a thick paste, then add the extra virgin olive oil, salt and wasabi
20g of extra virgin olive oil
10g of wasabi paste
salt, as needed
8
For the almond mayonnaise, place the almond milk, salt, lemon or yuzu juice and saffron in a bowl. Emulsify the ingredients with a hand blender, slowly adding the oil until you have a thick and creamy mayonnaise. Season with more salt if needed and check the acidity
200g of almond milk, neutral, purchased or self-produced
For the raspberry sauce, boil the sugar in a saucepan with a splash of water until it reaches 121°C on a sugar thermometer. Add the vinegar and simmer until it reduces to half its volume
30g of sugar
60g of white wine vinegar
10
Add the raspberries and cook for 5 minutes on a low heat until you have a brightly coloured sauce. Blitz until smooth with a hand blender, pass the liquid through a sieve and allow to cool
200g of raspberries, fresh or frozen
11
Pass the cucumbers through a juicer, add the juice to saucepan and bring to the boil. Mix the cornflour with a little water and whisk into the boiling cucumber juice until it thickens. Season with salt, remove from the heat and cool over a bowl of iced water
500g of cucumber
8g of cornflour
salt
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To plate, take a spoonful of the chickpea pâté and roll to create small balls. Shape the bread salad around the outside of the pâté to make nice, neat spheres
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Place a teaspoon of mayonnaise in the centre of each plate, followed by a teaspoon of raspberry sauce and a teaspoon of cucumber sauce on top
14
With the bottom of a glass vigorously bang on the three sauces making a coloured ‘splash’ design. Remove the glass and place the ball of panzanella in the centre of the splash. Each plate will be slightly different
