PANZANELLA

Appetizer-Snack
Temps de cuisson: 20 min
Portions: 4

Ingrédients

  • 300 g BREAD
  • 1 dozen CHERRY TOMATOES
  • 2 SPRING ONION
  • 1 CUCUMBER
  • many leaves BASIL
  • 4 tablespoons vinegar
  • 1/2 cup olive oil
  • salt and pepper

  1. Soak the bread for 10 min. in a bowl of cold water and then squeeze out the water by pressing with your hands several times. Crumble it with your fingers and put it into a salad bowl. Place all the other ingredients on top. Dress with the oil, vinegar and salt and toss. Leave it to rest for half an hour in your fridge, and taste for salt and pepper before serving.
  2. This speciality from Tuscan country cooking is simply a bread salad. The best bread to use is a white country loaf cooked in a wood fired oven, but other crusty bread will do. It should be old and dry.

Le Stanze di Santa Croce

Détails

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