Drenched bread bites seasoned with red onions and tomatoes, all dressed up with exceptional oil – that’s how the timeless Tuscan panzanella is made, a basic and yummy summertime dish so precious it has actually motivated other alluring variations like a tartare or a sweet variation. However why not enjoy it even in the cooler season? That’s how our winter season panzanella dish was born, a wonderful difficulty to custom including the tastiest fruits of winter season: pumpkin, crispy red cabbage, and fennel with its apparent fragrant notes. Winter season panzanella is a delicious mix of tastes and textures waiting to be found, best to work as an appetiser, letting your kitchen motivate you. In a flash, it ends up being a fridge-clearing, dinner-saving concept!
To make the winter season panzanella, very first tidy and very finely slice the red onion 1 Likewise cut the red cabbage into thin strips, after eliminating the external leaves and the main core 2 and continue in the exact same method with the fennel 3
Peel the pumpkin and suffice into little cubes (you ought to get about 150 g) 4 Tear the bread slices into pieces with your hands inside a big bowl 5 Dampen with water 6
and balsamic vinegar 7 Mix, cover with cling wrap, and let it marinade. On the other hand, continue with the preparation: heat a little bit of oil in a pan and include the pumpkin 8 Sauté the pumpkin over high heat for about 3 minutes, it must be well browned 9
Reserve the pumpkin and in the exact same pan, heat another drizzle of oil. This time, include the red cabbage 10 and sauté it for 5 minutes 11 Then, take the drenched bread and include all the ready active ingredients: the onion 12,
fennel 13 olives, ensuring to pit them with a little knife 14 and lastly include the pumpkin 15 and the sautéed cabbage to the mix.
