Panzanella
Made with Cherry Tomatoes
Mutti Cherry Tomatoes complement your food with their rich, sweet and intense flavor. They grow in southern Italy, where they are harvested and sorted carefully to maintain their incredible taste and freshness. They are perfect for fish dishes or to bring tomato flavor to your focaccias, pastas and sauces.
Easy
Ingredients
-
300
G
Stale bread
-
300
G
Water
-
2
Spoons
Vinegar
-
1
Cucumber
-
1
Carrot
-
10
Anchovies
-
1
Yellow Pepper
-
2
Teaspoons
Pickled capers
-
2
Sprigs
Celery
-
1
Onion
(White)
-
2
Spoons
Gherkins
-
2
Teaspoons
Pickled Capers
-
40
G
Pitted Olives
-
600
G
Mutti Cherry Tomatoes
-
Parsley basil
Panzanella, a resourceful summer dish!
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Panzanella, a resourceful summer dish!
Panzanella: Method
- Break the bread into pieces and put them in a bowl, add the water and the tablespoons of vinegar and let them soften. Then squeeze the juice out and place them in another bowl.
- Using a potato peeler, cut the courgettes and carrots into thin slices.
- Wash all the vegetables, clean them, and cut them into small pieces.
- Add all the vegetables to the bread and mix them.
- Cut the Mutti cherry tomatoes in half and add them to the bread also. Season with oil, salt, and pepper.
- Put the panzanella in the fridge for an hour.
- Add the olives and capers and arrange the panzanella on serving plates. Decorate with the anchovies and a few basil leaves.
- Serve with a drizzle of oil and herbs of your choice.
