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Panzanella Toscana

Difficulty Low – Ready in 50 min.
Serves 4
1/2 kg of stale Tuscan bread | 2 Tropea onions | 4 cucumbers | 1/2 kg of ribbed tomatoes | A bunch of basil | A liter and 1/2 of water | Extra virgin olive oil | A glass of red wine vinegar | Salt and black pepper

1. Cut the stale bread into pieces and soak it in water and vinegar. This will avoid, when seasoning the panzanella, to use the vinegar and, therefore, to water everything down.

2. Squeeze the bread very well and crumble it in the bowl. Season it with sliced tomatoes, sliced onion, diced cucumbers, salt, pepper and plenty of oil.

3. Perfume with the chopped basil, cover with plastic wrap and put in the fridge for at least 10 minutes before consuming it.

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