Panzanella Toscana : Italian recipe
Plate of origin Tuscany spread throughout Italy where he finds many variations in the preparation. Excellent as a recipe for the summer!
Panzanella is fresh, tasty and delicious has humble origins, born in the country kitchen and the main ingredient is stale Tuscan bread for this reason it is considered a plate of recovery.
400 grams of stale bread Toscano
4 tablespoons white wine vinegar
4 tablespoons of extra virgin olive oil
1 red onion (or 2 spring onions)
salt and pepper q.b.
10 basil leaves
4 firm, ripe tomatoes
Preparation of recipe
Cut the bread into slices not too thin and put it to soak for 20 minutes in a container with cold water and 3 tablespoons of vinegar.
Squeeze it well, crumble into a large bowl, add the cucumber, cleaned and cut into slices not too thick, tomatoes, seeded and cut into wedges interior, the onion cut into thin slices (preferably red fresh onions otherwise), oil, 1 tablespoon vinegar, salt and freshly ground pepper and basil coarsely chopped.
Keep panzanella in the refrigerator until ready to be enjoyed.
Council .. you can decrease the dose of vinegar if you want to get a more delicate preparation. In some areas of Tuscany adds to the classic panzanella (described above) tuna in olive oil, celery, capers, anchovy fillets.
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