COPPER🇮🇹 Italy
Panzanella recipe
Stale bread rescued by tomato water.
Ingredients
- 300 g stale sourdough
- 700 g very ripe tomatoes
- 1 red onion
- 1 basil
- 2 tbsp red wine vinegar
- 4 tbsp olive oil
How to make Panzanella
- Tear the bread and let it sit in water for a minute, then squeeze it dry, hard.
- Grate half the tomatoes into a bowl and chop the rest. Salt both and wait ten minutes.
- Soak the sliced onion in the vinegar while you wait; it takes the bite out.
- Fold everything together with the oil and a lot of basil. Let it sit half an hour before eating.
What is Panzanella?
Panzanella is a traditional dish from Italy, and takes about 30 minutes from start to finish. It is built around very ripe tomatoes and stale sourdough. The recipe below uses 6 ingredients and is written out step by step.
How long does Panzanella take?
At 30 minutes it is quicker than 97% of the 588 dishes in Copper's atlas. The method runs to 4 steps.
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