Tuscan recipe – Nonna Maria’s panzanella

Panzanella

Scritto da PoggioalBosco

June 20, 2016

Panzanella” is the name of a Tuscan summer dish: a poor, very simple dish, that doesn’t need cooking and that paesants, like the men of our family, would bring with them in the fields and eat for lunch.

The origin of the name “panzanella” is controversial, but its most probable origin is from the use of soaking old stale bread, which – instead of being thrown away – would be mixed with the available fresh vegetables in a bowl (“zanella” in Tuscan).

The recipe of panzanella

Here is Nonna Maria‘s recipe of panzanella!

Ingredients:

  • 2 ripe salad tomatoes
  • 15 basil leaves
  • 1 pinch of salt
  • Black pepper, freshly crushed
  • 400 gr of stale (preferably unsalted) bread
  • 1 cucumber
  • 3 table spoons of white wine vinegar
  • 1 big red onion
  • Extra virgin olive oil

Preparation:

Peal and cut into thin slices the red onion (1), then put it in a bowl filled up with water and one table spoon of white vinegar for a couple of hours (2). In the meantime peal the cucumber (3),

panzanella
cut it in slices and keep it on the side (4). Wash and cut the tomatoes in cubes and take out the seeds (5). Get on with the stale bread (approx. 4 slices), cut off the crust (6),

panzanella
wet the slices of bread with some water and vinegar (1 spoon), making sure they don’t get too wet (7). Once the bread has softened, squeeze it, crush it with your hands and put in a salad bowl (8). Drain the red onion from its water and mix it with the bread (9),

panzanella
add the tomatoes (10), the cucumbers (11) and the basil leaves, washed (12).

panzanella
Gently mix all the ingredients together with a spoon (13). Season with extra-virgin olive oil, salt and pepper (14). Mix and taste, if necessary add a little bit of vinegar. It is best to let it cool in the fridge for 1 hour before eating.

panzanella
Panzanella is ready to be tasted with our Lunatico ed Estroverso 🙂

Vino bianco e vino rosato

Buon appetito!

ultima modifica: 2016-06-20T11:21:17+01:00 "Panzanella" is the Tuscan name for a poor summer dish that was eaten for lunch by farmers working in the fields all day. da Elena Boschini

Altri articoli…

Open chat