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Did you know?
Panzanella, a resourceful summer dish!
1
Break the bread into pieces and put them in a bowl, add the water and the tablespoons of vinegar and let them soften. Then squeeze the juice out and place them in another bowl.
2
Using a potato peeler, cut the courgettes and carrots into thin slices.
3
Wash all the vegetables, clean them, and cut them into small pieces.
4
Add all the vegetables to the bread and mix them.
5
Cut the Mutti cherry tomatoes in half and add them to the bread also. Season with oil, salt, and pepper.
6
Put the panzanella in the fridge for an hour.
7
Add the olives and capers and arrange the panzanella on serving plates. Decorate with the anchovies and a few basil leaves.
8
Serve with a drizzle of oil and herbs of your choice.
Of Tuscan origin, panzanella is a poor man’s dish that was created so stale bread would not go to waste. It is a very ancient recipe, so much so that it seems that Tuscan women prepared this dish for their peasant husbands even before America was discovered. It was therefore born even before tomatoes spread in Europe. This sounds really unusual since tomatoes are a fundamental part of Panzanella!
Today we prepared it using Mutti Cherry Tomatoes, which give a delicious taste to this dish.
In this recipe, we have also used white onion which adds a delicate taste. If you can’t find a white onion, we recommend thinly slicing a regular onion and immersing it in water with salt and vinegar for about 20 minutes. Then squeeze it out and add it to the rest of the mixture.
If you use Tuscan bread, remember that it doesn’t have much salt in it, so you will need to salt your mixture a little more than usual.
In general, a Panzanella can only be made with tomatoes, cucumbers, onions, and aromatic herbs. However, you can use your imagination by adding whatever you like most, making it rich and colorful like ours.
