During the hottest months of the year, it is better to prefer fresh and light dishes. And, even if its “lightness” can change depending on who is going to prepare it, this month we want to suggest you a tasty and easy receipt, which represent the true essence of Tuscany: the Panzanella!
Its origins are ancient: during the IX century, it was already known in the entire Region! Born in Florence, the cradle of art and great cuisine, the Panzanella is a poor but very tasty dish, whose primer purpose is – and was - not to waste bread.
To prepare it, now as then, you just need a few and simple ingredients that, during summer, are a must have in the fridge, if you want to survive:
8 slices of stale bread, better if Tuscan bread
200 gr of tomatoes
1 red Tropean onion
Extra virgin olive oil
First of all, immerse the bread in water and vinegar for about 20-25 minutes. After having squeezing it, crumble it with your hands and put it in a big bowl. Then, put everything together with the tomatoes, the onion and the cucumber and season them with salt, pepper and abundant chopped basil. Keep it in the fridge for some hours to let the bread flavor, then serve it garnishing the plate with some basil leaves.
A simple but successful receipt! Buon appetito!