Panzanella (10)
Instructions
Break the bread, then put it to soak in plenty of cold water.
Squeeze the bread, sbriciolatelo with your hands and put it in a bowl.
Sprinkling it with 4 spoonfuls of vinegar.
Finely chop the leaves of a sprig of parsley and a few basil leaves.
Add the chopped herbs and freshly prepared.
Chop the onion and mix the preparation.
Cut into cubes the tomatoes, previously peeled and seeds, then private add them to the rest.
Add salt and pepper with freshly ground pepper.
Complete with 5 tablespoons of olive oil and serve.
This dish can be enhanced or varied at pleasure, for example with the addition of olives or capers, tuna, boiled egg (with these ingredients in addition, panzanella can be served, as main course).
In Tuscany, there is the parsley, this instead with anchovies, garlic and chilli in the Lazio (which omits the tomato and onion).
Ingredients and dosing for 4 persons
- 300 g of stale tuscan bread
- 30 g of fresh onion
- 2 tomatoes
- 10 leaves of basil
- 1 sprig of parsley
- 5 tablespoons of olive oil extra virgin
- 4 tablespoons of white wine vinegar
- Salt
- Black pepper in grains