first courses from Italy - Toscana
translated by Italian with
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
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.
Finally, grind, wash and cut into small pieces the tomatoes and keep them aside.
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.
Once the bread is simply softened, squeeze it, cut it roughly with your hands and put it in a large salad bowl
Drain the red onion from its soaking water, then add it to the bread, add the cherry tomatoes, the basil leaves, broken by hand.
Mix all the ingredients gently with a spoon, season with the extra virgin olive oil, then season with salt and pepper.
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