Panzanella is the name of a Tuscan rustic summer dish , a dish of derivation poor peasant , very simple, that does not require cooking and that was consumed by those in the fields , to work, remained outside the house all day . The main ingredients of panzanella , which can be considered a single course , are the bread ( to remain faithful to the original recipe would be better to use the Tuscan loaf ) , tomatoes, cucumbers , red onion , basil, salt, pepper, vinegar and oil.
Ingredients
2 ripe salad tomatoes (or cherry )
Basilico15 leaves
Sale q.b .
Pepenero ground to reel in pleasure
Tuscan bread slices 400 gr
1 small cucumber
3 tablespoons white wine vinegar
1 large red onion
Extra virgin olive oil q.b.
Preparation
To prepare panzanella , peeled and cut the onion into thin slices, then put it to soak in a bowl with water and a tablespoon of white wine vinegar , for at least 2 hours. Peel the cucumber with the aid of a potato peeler ,
and cut into thin slices and set aside . Finally cleaned , washed and chopped the tomatoes, remove the seeds and also keep aside. Now take 4 slices of bread , remove the crust with a knife, then soak them in a solution of water and vinegar ( one tablespoon) , without inzupparle too . Once the bread is just softened , squeeze it , scatter it roughly with your hands and place in large salad bowl . Drain the red onion from its soaking water
then add to the bread, add the tomatoes , cucumber and basil leaves by hand. Mix all the ingredients gently with a spoon , season with extra virgin olive oil , then season with salt and pepper. Stir again , taste and , if necessary, add another wine vinegar . Take time to rest panzanella in the refrigerator for at least an hour , so that you marinate it further. Panzanella is ready : ready to serve remove it from the refrigerator at least a quarter of an hour before eating it so that it return to room temperature .
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