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Panzanella

The original recipe calls for stale bread, cucumber, red onion, basil, seasoned with olive oil, vinegar and salt. In Tuscany, the bread is allowed to soak in water and then squeezed to crumble and mash to mix with other ingredients in Umbria and Marche slices of stale bread is wet but not crushed and the other ingredients placed on top as it was a bruschetta.

Over time, some additions have been introduced as a raw tomato pieces, cucumber, spicy olives, hard boiled eggs Accessibility (using as a garnish) and sometimes tuna. It must be said that the recipe comes in many variations with additions and substitutions of various kinds: carrots, celery, diced sausage, cheese, pickles, pickles, beans etc..

Tips

The flat is very fresh, some say you should even put it in the refrigerator a few minutes before being served, level and temperature equal to that which is placed fresh vegetables. Preferably consumed in summer, because it is the period in which they are easily found in vegetables is made, is a good meal.

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Thursday, 02 September 2010 | redazione

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