Tuscan crispy panzanella
Crunchy version of the typical Tuscan panzanella
Servings: 3 people
Const: low
Ingredients
For the stale bread
- 300-400 g stale bread Any kind of bread will do
- 1/2 glass water
- 2-3 Tbsp olive oil
- 1 sprig fresh rosemary finely chopped dried is also fine
- 1/2 Tbsp fresh thyme finely chopped dried is also fine
- as needed salt
- as needed pepper
For the rest of the ingredients
- 1 handful cherry tomatoes
- as needed 1 handful fresh basil
- 10 Kalamata olives
- 1 small cucumber
- as needed mixed salad
- as needed olive oil
Instructions
Bread preparation
- Turn the oven on to 200°C (400°F).
- Cut the bread into irregular cubes and place in a bowl.300-400 g pane raffermo
- Add the rest of the ingredients and mix everything together. Make sure the bread is moist but not wet and spongy. In short, it should not turn out to be a mush.1/2 bicchiere acqua, 2-3 cucchiai olio evo, 1 rametto rosmarino fresco tritato finemente, 1/2 cucchiaio timo fresco tritato finemente, q.b sale, q.b pepe
- Place your bread cubes on a baking sheet and bake for 15 to 20 minutes or until the bread is golden brown and crispy.
For the rest of the ingredients
- Cut cherry tomatoes, cucumber, and olives as you like and add them to a bowl.1 manciata pomodorini, 10 olive Kalamata, 1 cetriolo piccolo
- Add the basil and mixed salad to the bowl.
- Then add the crusty bread as well. I recommend waiting a few minutes for it to cool so the rest of the ingredients don't get soggy!
- Season with salt and pepper and also add some olive oil if you feel it is necessary. Enjoy!
Notes
The original recipe also contains red onions. Unfortunately, I didn't have them at home but if you have them on hand of stra I recommend adding them!