Panzanella is a preparation that is part of Italian cuisine, in particular Tuscany which, as you know, is characterized by countless 100% vegetable dishes typical of the peasant popular tradition that was not used to consuming a lot of meat.
A healthy, cheap, ideal dish for “disposing” the surpluses of stale bread and above all that it is comfortable at this time of year when the heat removes the desire to put ourselves in the stove, it is also practical since it can be prepared in advance, so, enjoyed later it will acquire even more flavor! Well, as with all traditional recipes, there are different versions, we suggest both the original Tuscan and our interpretation.
Panzanella Toscana
It provides strictly Tuscan stale bread, not too red tomatoes, celery and basil. The bread is soaked for about half an hour in acidulated water, the same goes for the red onion, finely sliced. The bread is then squeezed and “churned” to mix with worldly tomatoes and cut into cubes, basil and extra virgin olive oil. After about half an hour in the refrigerator, or even more it is ready to be enjoyed.
Panzanella with beans and onions
Ingredients for 2 people:
Procedure
Cut the bread into slices and dip it in a bowl with acidulated cold water. Let it rest until the crust has taken on a soft consistency. Squeeze it and crumble it roughly in a large bowl. Add the peeled cucumber and the tomato cut into cubes, the beans, the olives, the finely sliced onion and the chopped basil handmade. Season everything with extra virgin olive oil, salt and pepper. Mix, seal the container with plastic wrap and leave to rest in the refrigerator at least a couple of hours or even better, all night. Serve cold.
You can give the dish a beautiful chromatic note by adding finely cut red radicchio.
And how do you prepare this typical dish? Follow the original recipe or do you have your own version with other ingredients?
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