Conchiglioni Fillings
12 recipes
The Panzanella
ingredients
servings
4
Extra virgin olive oil
to taste
Red onions from Acquaviva delle Fonti
1 unit
White vinegar
4 spoons
Tuscan bread
400 grams
Black pepper
to taste
Iodized salt
to taste
Basil
15 leafs
Pachino tomatoes
500 grams
first courses from Italy - Toscana
The Panzanella
The Panzanella
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Typical dish of the Tuscan tradition, the Panzanella is the Tuscan name of a rustic summer meal, a poorly derived, very simple peanut dish, which does not need to be cooked. The main ingredients of this dish are really simple
preparation
step 1
Peel and sliced the thin sliced onion, then soak it in a bowl with water and three tablespoons vinegar of white wine for at least 30 minutes.
step 2
Finally, grind, wash and cut into small pieces the tomatoes and keep them aside.
step 3
Take the slices of Tuscan bread, remove the crust with a knife, then bake it with a solution of water and vinegar without soaking them too much.
step 4
Once the bread is simply softened, squeeze it, cut it roughly with your hands and put it in a large salad bowl
step 5
Drain the red onion from its soaking water, then add it to the bread, add the cherry tomatoes, the basil leaves, broken by hand.
step 6
Mix all the ingredients gently with a spoon, season with the extra virgin olive oil, then season with salt and pepper.
step 7
Mix again and taste. Now rest your panzanella in the fridge for at least an hour, so that it will grow taller. And there is nothing left to serve
