Prima botta di caldo estivo e subito una carriola del piatto più povero del mondo è stata letteralmente presa d’assalto: la panzanella!
I commenti si sprecano:
“la mi nonna la strizzava col canovaccio”
“a casa mia si mette l’aceto nell’acqua dell’ammollo”
“i trecioli mi tornano aggola”

Ingredienti:
Pane toscano raffermo ammollato in acqua e strizzato, cipolla, pomodori, cetrioli, basilico, sale, pepe, aceto. La ricetta implora un olio extravergine di decorosa qualità.
Meno male che domenica scorsa era avanzato tanto pane …

La Panzanella

Damiano

This is the poorest plate of the Florentine countrymen, it is cold a salad of bread, tomato, onion, cucumber, basilicum, salt, full tasty local extra virgin olive oil and pepper.
It is a recipe without any apparent value, but you would not eat other food during the hot Tuscan summer time.

“Mix the bread cubes with the garlic, olive oil, parmesan, salt and pepper in a large bowl. Toss to coat well. Transfer bread to a baking sheet and sprinkle with salt and pepper. Bake stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes. Set aside and let cool.

Mix the red onion with the vinegar and lemon juice in a small bowl and set aside for a few minutes before whisking in the remaining vinaigrette ingredients: olive oil and dijon. Set aside.” SF-DC

See you soon.