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Panzanella

panzanella recipe Umbria

Panzanella is a typical dish from Central Italy that comes from the peasant tradition.

Made with stale bread, vinegar, extra-virgin olive oil and vegetables, Panzanella is a delicious dish that was only recently rediscovered and is now enjoyed so much that it is served at the finest restaurants as a delicacy. It is a very simple dish that is served cold and is perfect for warm weather.

We propose here the Umbrian version of the recipe. There are many variations of Panzanella, however traditionalists prefer this version adding, at most, some celery.

Panzanella
Print Recipe
Servings Prep Time
4 people 30 minutes
Passive Time
3 hours
Servings Prep Time
4 people 30 minutes
Passive Time
3 hours
Panzanella
Print Recipe
Servings Prep Time
4 people 30 minutes
Passive Time
3 hours
Servings Prep Time
4 people 30 minutes
Passive Time
3 hours
Ingredients
Servings: people
Instructions
  1. Cut the onion into thin slices and let it soak for about two hours in a solution made of water and one tablespoon of vinegar added to reduce its spicy flavour.
  2. Cut the bread into slices, remove the crust and wet it with water and vinegar. Once the bread has softened, squeeze it out, tear it into pieces with your hands and place it in a salad bowl.
  3. Next cut, peel and slice the cucumber and cut the tomatoes into pieces.
  4. Drain the onion; put it in the salad bowl with the bread, the cucumber and the tomatoes.
  5. Add the basil chopped into pieces and dress with extra-virgin olive oil, salt and pepper to taste.
  6. Mix well and let it rest in the refrigerator for about an hour before serving.

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