Here in San Donato we do it the traditional way, less is more! Surely though, the old women that invented panzanella won’t be offended by some change I even think that had they had anchovies, olives, capers and other sorts they would have put them in there as well.
Panzarella ricetta free#
You can let your creativity run free and add some pieces of boned anchovy, some of capers, or some olives many like to do so. The result is a delicious dish, especially perfect for the hot season. Then you leave it in the fridge for a couple of hours, once you have removed it, and CAREFUL then only, add a little vinegar and few more basil leaves. Remember to bring it in the cooler bag to enjoy your healthy and balanced meal lying comfortably under the umbrella on the beach.You take stale slices of Tuscan bread (the one without salt), you soak them in water (preferably from the spring) and then squeeze and mix it with the basil leaves, finely chopped onions, sliced tomatoes, thinly sliced cucumbers, salt and pepper … and plenty of extra virgin Tuscan olive oil. You can also prepare it the night and then bring it to the beach the day after. To make your dish more tasty and complete I suggest you to add cannellini beans, which adds a protein component to the dish, making it truly a perfect dish for a hot summer day.
That’s done and I did not even turn on the stove to cook! Buon appetito! The more it rests the more the flavors are mixed and the better the Panzanella will be. I let it rest in the fridge for at least 1 hour. I add everything in the salad bowl and season with salt pepper (optional) oil and vinegar. At this point I clean, peel and cut the cucumber, onion, tomatoes and basil into small pieces. I break it in pieces and I put it in the salad bowl. I like to serve it as startet with some Camaiorese Pepper pie.įirst I put the bread to soak in water for about 1 hour and then I drain and squeeze it. Da anni il jolly dellestate, questa zuppa fredda, dalla storia curiosa e popolare, è il modo perfetto di coniugare appetito e alte temperature. Surely those of you who in summer suffer the heat in front of the stove like me, surely understand me! Often you can also find panzanella in the restaurant among starter or as an appetizer among the aperitifs. Especially during hot summers it is an excellent alternative to pasta, in fact it is a quick recipe to prepare and it is served fresh. Panzanella is a dish that I often do because it is perfect both as an started and as a main course.
Than I add some parfumes: salt, pepper, oil and vinegar and are I’m ready to prepare my simple but tasty panzanella. Vediamo insieme la ricetta originale, quella toscana, e le sue tante e irresistibili reinterpretazioni, fino ad arrivare a una delizia squisitamente dolce. I just have to add to this fresh and organic vegetable some stale bread, the good one that Gaia and Walter cook every week in the wood oven. Our garden is offering us generous cucumbers, the first tomatoes, beautiful sweet onions and basil at will. You need few ingredients, simple but good! Choose the best ingredients to make your Panzanella, as I do. The basic ingredient are tomato and stale bread, so it is a recipe for reuse and recovery. The Panzanella is a dish of the Tuscan popular tradition, made with few and simple ingredients.
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