Panzanella
After mixing the vegetables and seasonings, leave them in the fridge for a while to bring out the marinade liquid. You can smoke it in a baguette and enjoy it, but if you want to eat it in a crispy baguette, try combining it with it just before you eat it.
How to make it
1
Cut the fruit tomatoes into small pieces and slice the paprika into thin slices. Randomly apply a peeler to the cucumber, then cut into small pieces about 5mm and sprinkle with salt.
2
Slice the onions thinly, soak them in water and drain them.
3
Mix 1, 2 and A in a bowl and chill in the fridge for 1 hour.
4
Cut the baguette into 2cm cubes and toast until fox-colored. Once the heat has subsided, season with salt and olive oil.
5
Mix 3 and 4 and place on a plate, then garnish with basil to finish off.
Materials 2 people
-
- Fruit tomatoes with water
- 3 pieces
-
- Cucumber
- 1 bottle
-
- salt
- A little
-
- Paprika yellow
- 50g
-
- Onion
- 50g
-
[A]
- Chop garlic
- 1 tablespoon
-
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- salt
- 1g
-
- Coarsely smelt black pepper
- A little
-
- Sliced basil
- 5 sheets
-
- Balsamic Vinegar
- A little
-
- baguette
- 3 slices
-
- salt
- Appropriate amount
-
-
Olive Oil
Ardoino Extra Virgin
- Appropriate amount
-
Olive Oil
-
- Sliced basil
- Appropriate amount
[PR]
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Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
