Tuscan Panzanella

Name: Tuscan Panzanella
Ingredients: 14 oz day-old bread (about 400 grams); 3 ripe plum tomatoes; A few fresh basil leaves; 1 onion or 1 leek; 3 tablespoons red wine vinegar; as needed Extra virgin olive oil,; 1 little salt; 1 little black pepper

Monica Solinas @cook_16047178

Putzu Idu-Livorno

Panzanella is the Tuscan name for a rustic summer dish, a simple, traditional country recipe that doesn't require cooking and was often eaten in the fields by those who worked away from home all day.

Monica Solinas @cook_16047178

Putzu Idu-Livorno

Panzanella is the Tuscan name for a rustic summer dish, a simple, traditional country recipe that doesn't require cooking and was often eaten in the fields by those who worked away from home all day.

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Ingredients

14 ozday-old bread (about 400 grams)
3ripe plum tomatoes
A fewfresh basil leaves
1onion or 1 leek
3 tablespoonsred wine vinegar
as neededExtra virgin olive oil,
1little salt
1little black pepper

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Steps

1

Soak the bread in water and vinegar for about 20-25 minutes until it becomes soft (it should not turn mushy).
2

Slice the tomatoes and onion (if you like, you can soak the onion in water for 20 minutes to reduce its sharpness), then season them.
3

Squeeze the bread with your hands, break it into large pieces, and add it to a bowl with the tomatoes and onion or leek.
4

Mix everything together, preferably with your hands. Season with salt, olive oil, and black pepper, then add a few basil leaves at the end.
5

Refrigerate for at least 1 hour and take it out about 15 minutes before serving.