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Florence recipe: Panzanella

This is a fresh, tasty, summer recipe: a bread salad, very easy to cook, and it can be prepared even a couple of days before is eaten ;-)
I love the panzanella, it's so delicious and it's a perfect cold meal that I can carry at work or when I travel...
It's a tipical Florence dish, but it's very popular in the whole Tuscany.

400 g of day-old country bread (best one is tuscany unsalty bread)
8 red, ripe tomatoes
2 red onions
1 cucumber
a bunch of fresh basil
extra-virgin olive oil
red-wine vinegar


Cut the bread into 1-inch cubes, then place the cubes in a bowl with water; squeeze them with your hands, put in a large bowl, and crumble it with your fingers.

Cut the cucumber and tomatoes into small pieces, cut the onions into thin slices, then add all to the bread.

Chop the basil and add to the bread, then season with oil, vinegar, salt and pepper. Mix gently and place in the frige until serve.

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