Tuscan Panzanella is a classic Tuscan starter made with stale rustic bread and ripe tomatoes. It is prepared simply by combining the ingredients and letting the bread soften with the flavorful dressing. It is a very tasty and colorful dish, perfect for summer!
Soak the bread in a little water and place it on a serving plate
Scatter the torn anchovy fillets over it
Peel and remove the seeds from the tomatoes, slice them thinly and use them to cover the bread
Chop the onion, finely chop a handful of basil and sprinkle this mixture over the tomatoes
Season with salt and pepper
Separately, emulsify 4 tablespoons of oil with 1 tablespoon of vinegar and drizzle over the panzanella
Serve it chilled
Bowl
Knife
Cutting board
Store in the refrigerator for up to two days
Tuscan Panzanella is a very fresh and light summer dish
Italia, Toscana
| Energy (kcal) | 122.35 |
| Carbohydrates (g) | 12.78 |
| of which Sugars (g) | 3.05 |
| Fat (g) | 5.71 |
| of which Saturates (g) | 0.96 |
| Protein (g) | 5.01 |
| Fiber (g) | 1.52 |
| Sale (g) | 0.12 |
