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Tuscan panzanella

Panzanella is an amazingly simple recycling recipe; its success is determined using seasonal, fresh and quality raw materials.

Chef Danilo Angè

Difficulty: easy

Method: 40'

Difficulty: easy

Method: 40'

Chef Danilo Angè

Difficulty: easy

Method: 40'

Difficulty: easy

Method: 40'

Method

  1. 01 / Prepare the bread

    Slice it

    Place on an oven dish and moisten with water and 30 ml vinegar

    Leave to rest for 15 minutes, turn over and leave for another 15 minutes

  2. 02 / Prepare the onions

    Peel them and cut them into very thin julienne strips

    Put them in a bowl, cover with water and 30 ml vinegar

    Let them marinate for about 30 minutes

  3. 03 / Prepare the other vegetables

    Peel the cucumbers, cut them into slices and then into cubes

    Cut the tomatoes and celery into cubes

  4. 04 / Assemble the panzanella

    Drain the onions and put them in a large bowl

    Add the bread, breaking it up with your hands

    Add the diced cucumber, tomatoes and celery and the julienne-cut basil

    Season with extra virgin olive oil, salt, and pepper

    Place in the fridge for at least a couple of hours

  5. 05 / Prepare the garnish before serving

    Heat the seed oil to smoking point

    Dip the basil leaves in the oil and fry until crispy, about 1 minute

    Drain on absorbent paper

  6. 06 / Serving

    Arrange the panzanella on serving plates

    Guarnish with the crunchy basil leaves

Wine pairing

Panzanella can be paired with a still, medium-bodied white wine, preferably from Tuscany, like a Vernaccia di S. Gimignano or Vermentino from the Tuscan Maremma.

You can also prepare panzanella a couple of days in advance by storing it in the fridge.

Do not use fresh bread to avoid altering the consistency of the panzanella: it should be grainy, not sticky.

Do not over-soak the bread, it should have the right grainy consistency.

The onion should be marinated to soften it: if using it without soaking it in vinegar, the taste would be too pungent.

If you want to keep the panzanella, put it in the fridge for a couple of days.

If you have leftovers, you can make panzanella a complete dish by adding for example boiled eggs, meat or fish tartare or fresh cheese.

The original Tuscan recipe uses typical regional bread without salt.

In the typical Latium version, Genzano IGP bread is used.

You can use another quality of bread, but it is important that it is stale so that it can absorb the seasoning in the right way.

Panzanella is an amazingly simple recycling recipe; its success is determined using seasonal, fresh and quality raw materials.

Celery is not in the original recipe, but it is often used in Tuscany.

Choose ripe, juicy tomatoes; when you cut them, collect their water, and add it to the panzanella so it is even tastier.

You can replace the onion with fresh spring onions, in this case you do not need to marinate them in vinegar.

Prepare the panzanella the day before, or in the morning for the evening to ensure that all the ingredients blend and season the bread well.

Ingredients for 4 people

300 g ripe tomatoes

300 g of stale Tuscan bread

1 red onion

1 cucumber

80 g of celery

1 bunch of basil

200 ml circa of water

50 ml aged wine vinegar

Extra virgin olive oil

Salt and pepper

For the garnishing

Some basil leaves

Peanut or sunflower seed oil

Wine pairing

Panzanella can be paired with a still, medium-bodied white wine, preferably from Tuscany, like a Vernaccia di S. Gimignano or Vermentino from the Tuscan Maremma.

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