PANZANELLA

Panzanella

One of the most simple summer dishes, typical of central Italy. Our recipe comes from Tuscany, but in fact every place has its own variations, with the addition of one or more different ingredients: olives, carrots, celery, peppers, pieces of cheese, anchovies, capers, canned tuna, and so on.
It is traditionally served as an appetizer, but it is also excellent to replace the first course.


INGREDIENTS

  • Homemade type stale bread
  • red onion
  • red hard tomato
  • cucumber
  • basil
  • olive oil
  • vinegar
  • pepper (the amounts of the individual ingredients  are not provided because they depend on personal taste)

PREPARATION

  1. Cut the bread into slices and toss it into cold water, then squeeze it firmly, it shouldn’t release water on the dish
  2. Break up the bread coarsely according to your taste: it can be crumbled or left almost in whole slices
  3. Cut the tomatoes into cubes and slice the cucumber and onion, add the basil and season with oil, salt and a generous grinding of pepper
  4. Place the sauce for about half an hour in the fridge and mix with wet bread just before serving, adding a splash of vinegar
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