Wednesday, April 24 2024

How often do we come across leftover bread in the house?

Why then don’t we decide to use it to make this tasty recipe?


Panzanella, which has its origins in the ancient peasant tradition of central Italy, can be enjoyed either as an appetizer or as a main course, and involves the use of just a few ingredients.

 

Today I thought I would offer you either the original Tuscan recipe, which everyone can then also vary according to their own taste!

 

 

INGREDIENTS:

  • 17 oz of stale bread
  • 4-5 cherry tomatoes
  • 3 cucumbers
  • 1 onion
  • 1 bunch of basil
  • wine winegar to taste
  • water to taste
  • extra virgin olive oil to taste
  • salt and pepper to taste

 

 

METHOD:

Tear the bread by hand into small pieces and soak it in cold water with a splash of vinegar for about five minutes, allowing it to moisten.

Then squeeze it, crumble it with your hands and put it in a large bowl.

Now let’s prepare the dressing!

Cut the onion in half and slice it thinly.

Peel the cucumbers, cut them in half lengthwise, remove the inner seeds and slice them.

Wash the tomatoes well and cut them into small pieces, trying to remove the seeds as well.

In the bowl with the bread, add the onion, cucumbers, tomatoes, basil leaves and mix everything very well with your hands.

At this point, all that remains is to season the panzanella with salt, pepper, a splash of vinegar, and finally the olive oil.

Cover with plastic wrap and refrigerate for at least an hour; it will taste even better when served cold!

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