Caponata eggplant, zucchini, peppers, baked vegetables
starters from Italy - Toscana
Buffet crispy version Panzanella
Buffet crispy version Panzanella
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The crunchy panzanella is a pleasant variation of the classic Tuscan panzanella, more elegant, more beautiful in your teeth because it keeps the crispy taste that does not have the classic dish Tuscan poor.
preparation
step 1
A few hours before serving cut some slices of Tuscan bread stale bread into cubes and place in the oven a few minutes to make them even more crisp. Place the cubes in a bowl without wetting.
step 2
Cut the vegetables into squares little ones: cherry tomatoes, cucumbers add the fresh basil, few leaves of lettuce into strips and pitted black olives into rounds.
step 3
Combine all other ingredients including mozzarella well drained and chopped. Pour over the bread cubes and stir.
step 4
Season generously with extra virgin olive oil (I love the pepper), vinegar and a pinch of salt and mix well Leave it in the refrigerator for a few hours covered.
step 5
Serve in bowls transparent if you use the recipe as an appetizer, or in bowls if you use it as a first course.