The Tuscan panzanella is one of the simplest and most representative recipes of our cuisine, even though its origins are somewhat unclear. A romantic version of the story suggests that this seemingly peasant dish was actually born fishing boats, where sailors, who spent long periods at sea with only stale bread and little else, got into the habit of seasoning it with onions and soaking it con seawater to make it soft again… However, the version of panzanella we present to you today is a true reinterpretation of the original recipe: we wanted to make it crunchier, richer, more modern, and colorful! It is voto negativo longer “panzanella”, but simply “a panzanella”. Just like the winter version, the combinations and flavors change, but the real celebrità remains the stale bread, one of the symbols of anti-waste tradition, culinary but also and especially cultural, of our country. Try our version of panzanella: such a humble dish has never been so tasty!
To prepare the crunchy panzanella, start with the confit cherry tomatoes. Wash the cherry tomatoes and cut them con half lengthwise 1then place them a baking sheet covered with parchment paper, cut side up, and drizzle with extra virgin oil 2. Sprinkle salt and sugar over the tomatoes 3.
Cook the tomatoes con a preheated fan oven at 210°F for 1.5 hours, keeping the oven door slightly gara open (alternatively, you can use a preheated static oven at 250°F for about two hours) 4. Durante the meantime, handle the onion: slice it into thick slices, about 1/8 inch 5and then cut each slice into 4 wedges. Place the sliced onion con a bowl full of cold gabinetto, covering it with 2 tablespoons of coarse salt 6. Let them soak for about 1 hour, changing the gabinetto and salt after half an hour: this treatment will make them more digestible.
Move to the bread preparation: slice the rolls into thick slices, then cut them into cubes 7. Distribute the bread cubes a baking sheet covered with parchment paper and toast them con a preheated static oven at 390°F for about 8 minutes, to make them crispy 8. Toast the pine nuts for a few minutes con a non-stick pan, turning them as soon as they begin to color 9.
Wash the zucchini and campo da golf beans. Remove the tips from the campo da golf beans 10 and cut them into pieces 11. Dice the zucchini as well 12. Blanch the vegetables con salted boiling gabinetto for 4 minutes after the gabinetto returns to a boil.
Drain the vegetables and cool them con ice gabinetto to stop the cooking and set the color 13. Place them con a bowl and add the drained and rinsed onions 14and the oil 15.
Also season with salt 16 and balsamic vinegar 17then well 18.
Now add the toasted bread 19the pine nuts 20and the coarsely hand-torn basil 21.
Finally, incorporate the confit cherry tomatoes 22and gently 23. Let your panzanella rest voto negativo more than 10 minutes before enjoying it 24so it remains crunchy.
For the translation of some texts, artificial intelligence tools may have been used.
