Panzanella salad
Panzanella, also known as Pansanella or Panmolle, is a typical single dish of Tuscan cuisine and central Italy (Umbria, Lazio, Marche). It is a cold salad made from stale bread soaked in water and vinegar; enriched with mixed vegetables: tomatoes, cucumbers, red onions and basil. Imagine it fresh, tasty, aromatic and super fragrant! A unique goodness that was born as a poor dish of recovery, of the peasant tradition, today beloved in a thousand versions for the summer! Do you want to prepare it at home? Here for you the Panzanella Recipe, with all the Tips and Tricks illustrated with step-by-step photos to get a crispy and delicious Panzanella just like that of the best Tuscan restaurants!
INGREDIENTSQuantity for 2 people
100 gr of Tuscan stale bread 70 / 80 gr of water 2 tablespoons vinegar100 gr of tomatoes1 large cucumber1 medium-sized red onionfresh basilextra virgin olive oilsaltPepper
PROCEDURE
First of all, slice the stale bread (not too hard) and cut it into cubes of about 2 cm. If you have not found Tuscan bread, remove the hardest and darkest crust from homemade bread. If the cubes are soft enough, leave them in the air for a couple of hours if they are particularly hard, keep in mind that they will be wetter more. Then add water to the bread little by little, turn and evaluate how much water is absorbed. Remember that it should not be soft but soft / semi-crunchy. Then add the vinegar and mix well: Add basil, turn again and let it rest. Meanwhile, slice the onions into thin rings, the tomatoes in equal pieces, seasoned with salt and oil and the cucumbers into slices: If you want to reduce the taste of the onion, keep them soaked for 2 h. Then taking the bread add the onion rings that I recommend you cut in half, the tomatoes and cucumbers also cut in half, more basil, a generous drizzle of oil and mix well. Finally put in the fridge for at least 2 hours before serving so that all the flavors soak perfectly!Serve with a sprinkling of pepper and more basil.Here is your Panzanella ready!
Panzanella, also known as Pansanella or Panmolle, is a typical single dish of Tuscan cuisine and central Italy (Umbria, Lazio, Marche). It is a cold salad made from stale bread soaked in water and vinegar; enriched with mixed vegetables: tomatoes, cucumbers, red onions and basil. Imagine it fresh, tasty, aromatic and super fragrant! A unique goodness that was born as a poor dish of recovery, of the peasant tradition, today beloved in a thousand versions for the summer! Do you want to prepare it at home? Here for you the Panzanella Recipe, with all the Tips and Tricks illustrated with step-by-step photos to get a crispy and delicious Panzanella just like that of the best Tuscan restaurants!
INGREDIENTS
Quantity for 2 people
100 gr of Tuscan stale bread
70 / 80 gr of water
2 tablespoons vinegar
100 gr of tomatoes
1 large cucumber
1 medium-sized red onion
fresh basil
extra virgin olive oil
salt
Pepper
PROCEDURE
First of all, slice the stale bread (not too hard) and cut it into cubes of about 2 cm. If you have not found Tuscan bread, remove the hardest and darkest crust from homemade bread. If the cubes are soft enough, leave them in the air for a couple of hours if they are particularly hard, keep in mind that they will be wetter more. Then add water to the bread little by little, turn and evaluate how much water is absorbed. Remember that it should not be soft but soft / semi-crunchy. Then add the vinegar and mix well: Add basil, turn again and let it rest. Meanwhile, slice the onions into thin rings, the tomatoes in equal pieces, seasoned with salt and oil and the cucumbers into slices: If you want to reduce the taste of the onion, keep them soaked for 2 h. Then taking the bread add the onion rings that I recommend you cut in half, the tomatoes and cucumbers also cut in half, more basil, a generous drizzle of oil and mix well. Finally put in the fridge for at least 2 hours before serving so that all the flavors soak perfectly!
Serve with a sprinkling of pepper and more basil.
Here is your Panzanella ready!
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