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Buffet crispy version Panzanella

ingredients

servings

2

Olio extravergine di oliva

to taste

Sale iodato

to taste

Aceto

to taste

Origano

to taste

Basilico

5 leafs

Cipolle

1 unit

Mozzarella di bufala campana DOP

1 half

Sedano

1 stem

Olive nere

1 spoon

Lattuga o insalata

50 oz

Cetrioli

2 unit

Pomodori datterini

5 unit

Pane classico (farina di frumento)

2 slices

starters from Italia - Toscana

Buffet crispy version Panzanella

Buffet crispy version Panzanella

vegetarian with gluten with lactose high in potassium

ready in

15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Buffet crispy version Panzanella

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.

Buffet crispy version Panzanella step 1

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.

Buffet crispy version Panzanella step 2

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.

Buffet crispy version Panzanella step 3

step 3

Combine all other ingredients including mozzarella well drained and chopped. Pour over the bread cubes and stir.

Buffet crispy version Panzanella step 4

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.

Buffet crispy version Panzanella step 5

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.

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