Panzanella
A Tuscan salad of tomatoes, bread, onion, and basil
Ingredienti
- pomodoro500 g
- pane raffermo200 g
- cipolla rossa1 pz
- basilico fresco15 g
- olio d'oliva2 cucchiaio
- aceto di vino2 cucchiaio
- sale1 a piacere
- pepe nero1 a piacere
Istruzioni
Cut stale bread into cubes and dry out or lightly toast.
Cut tomatoes into large pieces, salt them, and leave for a few minutes to release their juices.
Slice the cucumber, red onion, and basil.
Mix the tomato juice with olive oil, vinegar, salt, and pepper.
Toss the bread with the vegetables and dressing so it absorbs the juices.
Let the salad rest for 10–15 minutes and serve.
Altre ricette
Arancini
A popular italian home-style dish with cooked risotto or rice, mozzarella, eggs, well suited for a family weekly menu.
Affogato
Simple dessert of vanilla ice cream and hot espresso
Eggplant Parmesan
A popular italian home-style dish with eggplants, tomato sauce, mozzarella, well suited for a family weekly menu.
Bruschetta
Toasted bread topped with fresh tomatoes, garlic, and basil.