Recipe: Panzanella

Panzanella is becoming quite popular in UK  and it is a filling and delicious meal, as well as being a no waste for what you have at home like stale bread and vegetables. It is a very summery meal and it can be prepared in advance or taken with you at work. We will need very few ingredients.

You will need stale bread or if you can find them in an Italian deli you can buy "Freselle" which are typical from thre South of Italy and they are used especially for Panzanella. Extra virgin olive oil is a must as well as nice tomatoes, ripe vine tomatoes work great but you can use any kind of them, it is a personal taste. I have added Tuna Fillets with Ginger and Anchovies Fillets from the Cantabrian Sea by L'Isola d'Oro and you can find them at Camisa Online. If you have olives, capers you can add them to your panzanella. The goal is to have a dish that smells summer and sun.

Pass the bread or freselle under the water to make it soggy. I know that it sounds terrible but this is the way. The bread has to be soft but still retain some crunchiness. You will need to keep the bread under the tap water for few seconds so that the core will stay hard.

 

In a bowl put the wet bread and start cutting the tomatoes. The juices will help make the bread softer and flavoured too.

Add the Tuna Fillets in Ginger and the Anchovies Fillets by L’Isola d’Oro and mix well. I generally use the oil inside the Tuna Fillets jar because it is good olive oil and I will just add a pinch of salt because the anchovies are already salted. I will end with drizzling extra virgin olive oil and mix evenly. You can prepare this meal earlier in the day to have it at dinner or you can bring the leftover at work the day after because it will be even more delicious.

 

Ready to be served, maybe sitting on your balcony or in your garden, a nice glass of white wine (fish requires white wine) and thinking you are on holiday in some Mediterranean country soaking up the sun which today is shining in UK too. www.lisoladoro.it