Green and yellow noodles with asparagus, cherry tomatoes and black olives
10 recipes
Panzanella aromatic summer
ingredients
servings
1
Chickpeas
100 oz
Cucumbers
65 oz
Cherry tomatoes
8 unit
Black olives
15 unit
Capers
10 oz
Basil
6 leafs
Oregano
to taste
Stale bread
65 oz
Olive oil
to taste
Iodized salt
to taste
first courses from Italy
Panzanella aromatic summer
Panzanella aromatic summer
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Panzanella is a very typical summer dish that features bread and vegetables. The end result is a large salad of bread with various seasonal vegetables, in my case made from chickpeas, and a secret touch is the addition of fresh herbs. What I love about this dish is just the explosion of flavors and freshness that leaves you in the mouth. A truly winning combination. The beauty lies in the fact that it can be tailored to the tastes of
preparation
step 1
In a small bowl put to soak the capers for dissalarli and let them ca. 5 min. After this time rinse them a couple of times in running water.
step 2
Cut the cucumber into thin rounds washed and cleaned before. Halve the tomatoes previously washed.
step 3
In a bowl, add water and vinegar and soaked for a few seconds the bread. Once done, wring well, coarsely crumble it and put it in a container. Add after the chickpeas, cucumber, little
step 4
Finely chop the basil and lorigano and add allinsalata.
step 5
Season with the oil and salt. Serve cold.
