The Panzanella recipe by Grandma Pippi
June, the month that marks the beginning of summer, of warmth. Let's imagine ourselves outside on the terrace, or in the garden, surrounded by friends who love us, at that hour that is not yet night, but is too late to be called day.
For dinner we enjoy a typical Tuscan dish, fresh and fast, the Panzanella, which we pair with a wine just as lively and fragrant, our rosé IGT Petali. What more could you ask for?
This is how we mean happiness here at Cantalici: happy moments given by simple things, cheerfulness and conviviality.
Our grandmother, Peppina, with the passing of time has developed her own recipe with a few small changes. For us it is absolutely the best, maybe it will be for you too.
Grandmother Pippi’s Panzanella
- Stale bread
- Red onion
- White vinegar
- Extra virgin olive oil
- Salt and pepper
If you are wondering about the quantities, woe to ask grandma, she says that you put everything by feeling. To begin, cut the stale bread into fairly large cubes and place in a large bowl. In a small bowl combine water with a little vinegar and a few capers, then add it to the bread, just enough to soften it, and let stand for 20-30 minutes.
In the meanwhile mix the vegetables and cut the onion in thin slices, putting it in cold water to make it lose some of its flavor. Grandma says that vegetables should be seasoned separately because they exchange flavors with each other and because they need to absorb the seasoning well.
Then we squeeze the bread well with our hands and add cucumbers, tomatoes and onion. Season with plenty of GOOD oil, salt, pepper and basil, strictly broken up by hand.
Simple, quick and really tasty.
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