Summer means quick and fresh recipes, always. And our culinary tradition has always been full of healthy, fast and perfect dishes even for summer temperatures. One of these is undoubtedly the panzanella. Born in popular cuisine Tuscany it is a poor recipe based on the idea that nothing should be thrown away and that everything in the kitchen can be recovered. A sustainability in fact, in short, without many words. There are those who link its history to the custom of sailors to wet the bread with sea water during the voyages aboard the fishing boats and certainly this cold soup remains the perfect idea for lunches and dinners in the summer months.
Recipe
Key ingredient? The oil. For this theZucchi oil mill instructed the nutrition expert Giorgio Donegani to write the perfect, balanced, healthy and delicious recipe. Ingredients?
Bread, tomato, cucumber, red onion, oil, vinegar, ale.
You start by soaking the bread cut into large chunks for about 10 minutes in cold water. The bread does not have to pulp, so be careful to remove it from the water as soon as it becomes soft. Drain the bread with your hands, squeeze it well, break it up with your hands and pour it into a large bowl.
Wash the vegetables. Dice i tomatoes ei cucumbers peeled. Thinly slice the onion. Add a few chopped basil leaves and season with extra virgin olive oilwhite divine vinegar, salt and mix well.
Let it rest for a while, so that the panzanella is flavor well, then taste it and season with salt. Add a generous drizzle of oil (strictly Italian from a certified supply chain) and serve panzanella Toscana.
Other stories of Vanity Fair that may interest you:
Togo and Gocciole become ice cream
Tapas Day: the 10 best recipes from all over Spain
Healthy breakfast: six summer recipes from sweet to savory
Source: Vanity Fair
