130 gmday-old rye sourdough bread, coarsely torn700 gmmixed tomatoes, smaller ones halved, larger ones quartered1 cupbasil leaves, larger ones torn60 ml (¼ cup)extra-virgin olive oil 2 tspaged red wine vinegar 2 tspvincotto2 cupslarge rocket leaves, sliced12marinated white anchovy fillets (see note)To serve:Pecorino Toscano (see note)
Place bread in a large bowl, season to taste, crush tomatoes over and set aside for juices to soak into bread (5 minutes). Add basil, oil, vinegar and vincotto and toss to combine. Transfer to a platter, scatter with rocket, anchovies and shaved Pecorino Toscano and serve.
Note White anchovies are available from select delicatessens and Italian grocers. Pecorino Toscano is available from specialty cheese shops, delicatessens and David Jones food halls. If it’s unavailable, substitute parmesan.
This recipe is from the January 2013 issue of Australian Gourmet Traveller.