Winter Panzanella 

Why not enjoy it even in the coldest season? This is how our winter panzanella recipe was born, a delicious challenge to tradition that sees the tastiest winter fruits as protagonists: pumpkin, crispy red cabbage and fennel with its unmistakable aromatic notes. The winter panzanella is a delicious mix of flavors and textures to be discovered, perfect to serve as an appetizer also inspired by what you have in the pantry, so in a moment it becomes an idea to empty the dinner fridge! 

Typical of Tuscan cuisine, panzanella is a rustic and simple preparation, belonging to the peasant tradition. It is a recovery recipe – originally based on stale bread, red onion, basil, vinegar, extra virgin olive oil and salt – created to recycle and enhance a food as basic as it is sacred and with a strong symbolic value: bread, in fact.

IN ORDER NOT TO GIVE UP THE TASTE OF A GOOD SALAD EVEN IN WINTER

The truth is that I am greedy of cheese and I anticipated it just yesterday with the potato soup. I could not resist and I prepared a winter panzanella, made with the typical vegetables of this season. You may be wondering how it came to me and I am ready to answer you: very well. Eating it I recharged and the determination to continue with the diet is increasing! 

INGREDIENTS

Red cabbage - 50 gr

Red onion - 1

Fennel - 50 gr

Leek - 10 gr

Feta - 45 gr

Bread - 50 gr

Walnut kernels - 20 gr

Extra virgin olive oil - 10 gr

White wine vinegar - 20 gr

Red salt - To taste

Basil - To taste

Tomatoes - To taste

INSTRUCTIONS

Wash and slice all the vegetables thoroughly and place them on a plate. Cut the feta into small cubes and add it to the vegetables. Make bread cubes and brown them with oil in a pan. At this point, mix the bread with the winter panzanella and season with vinegar and salt.

Decorate with walnuts and serve.