Panzanella is a typical dish throughout Central Italy and every region or city, sometimes even every family, has a different recipe.
It is not a real appetizer but more a snack.
My grandmother used to prepare for us only Roman snacks: bread, butter and andanchovies or ricotta cheese with sugar and in summer panzanella, which is so good if the raw materials are in season.
Panzanella
- Preparation time: 90 minutes
- Ingredients for 4 panzanelle
- Difficulty: Easy recipe
- Ingredients
- 200 gr or 7 oz of stale homemade bread cut thick
- 4 tomatoes
- 1 spring onion
- Extra virgin olive oil to taste
- 1 tablespoon of white wine vinegar
- Salt and pepper to taste
- 10 basil leaves
- Instructions
- Add to the slices of stale bread some water.
- Cut the spring onion into thin slices and soak for thirty minutes in slightly salted cold water to make it sweeter.
- Wash and cut the ripe tomatoes into small pieces. Season the tomatoes with oil, vinegar, salt, pepper, and many basil leaves. Leave to rest in the fridge.
- Place the bread in a serving dish, lightly squeezed and chopped, with the onion rings on top and then the pieces of tomato with all the seasoning.
- Mix the ingredients well and allow them to rest for a few hours in the fridge.
With my cousins Simone and Stefania
