BREAD & TOMATO SALAD WITH PECORINO TOSCANO & WHITE ANCHOVIES
Serves 4
130g day-old rye sourbread, torn
700g mixed tomatoes, smaller ones halved, larger ones quartered
1 cup basil leaves, larger ones torn
60ml (¼ cup) extra virgin olive oil
2 tsp aged red wine vinegar
2 tsp vincotto
2 cups large rocket leaves, sliced
12 marinated white anchovy fillets (see note)
Pecorino Toscano (see note)
Place bread in a large bowl, season to taste, add tomatoes and crush, then set aside for 5 minutes for juices to soak into bread. Add basil, oil, vinegar and vincotto and toss to combine. Transfer to a platter, scatter with rocket, anchovies and Pecorino Toscano and
