Recipe: how to make the famous Italian bread salad Panzanella
The Italian cookbook Il Cucchiaio d’Argento (The Silver Spoon) is the cookbook passed down from generation to generation in Italian families. It is filled with the best 170 Italian recipes of all time from various Italian regions. The Silver Spoon – Classic is a must-have for anyone who loves Italian cuisine and its authentic and delicious dishes, such as this Italian bread salad Panzanella.
Panzanella, the salad made with slightly stale bread, tomatoes and olive oil, is typical of the cuisine of Tuscany and the rest of central Italy. This salad from peasant cuisine is ready without having to cook anything, so it is perfectly suited to summer and can easily be prepared in advance; if you let it rest for a few hours, it becomes even tastier, because the bread absorbs the tomato juice and oil. The flavor becomes even richer if you add raw onion rings and black olives.
How to make Panzanella
- Tear the bread into pieces and soak them in cold water for a few minutes; squeeze out the moisture and place them in a salad bowl. Sprinkle with some salt and pepper, scatter the basil over them and drizzle generously with oil.
- Toss the pieces of bread with two forks so that they crumble, then add the diced tomato.
Title: The Silver Spoon – Classic
Price: €49,99
Publisher: Spectrum
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