Panzanella by Master Chef Gianluca Deiana Abis
History:
Panzanella is a traditional Tuscan bread salad, originating from the central regions of Italy. It was created as a way to use up stale bread, combining it with fresh summer vegetables like tomatoes and cucumbers. The dish is served cold, making it perfect for hot summer days.
Ingredients:
300g stale bread (preferably Tuscan)
400g ripe tomatoes
1 small cucumber
1 red onion
Fresh basil leaves
4 tbsp extra virgin olive oil
2 tbsp red wine vinegar
Salt and pepper, to taste
Steps:
Prepare the Bread: Soak the stale bread in water for 10 minutes, then squeeze out excess water. Tear it into chunks.
Vegetables: Dice the tomatoes, cucumber, and onion. Combine them in a bowl.
Mix: Add the soaked bread, fresh basil, olive oil, vinegar, salt, and pepper. Toss gently.
Rest: Let the panzanella rest for 30 minutes for the flavors to meld.
Serve: Enjoy this refreshing, simple summer dish.
Chef’s Tip
For an authentic touch, use pane toscano (Tuscan bread), which is typically unsalted, to get the true flavor profile. To make it more refreshing, add a handful of capers or olives for extra Mediterranean flair. use high-quality extra virgin olive oil for enhanced flavor. Let the salad rest to allow the bread to absorb all the delicious juices.
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