INGREDIENTS
- – Seasonal tomatoes lower in half all forms of tomatoes.
- – Clear celery by eradicating the ribs and lower it on the bias.
- – Capers.
- – Basil leaves.
- – Purple onion in positive julienne.
- – Cubed bread toasted with olive.
- For the French dressing:
- – Pink wine vinegar.
- – Olive oil.
PANZANELLA is an Italian salad, from the Florence area, though its substances appear similar to gazpacho, the best way they’re mixed adjustments and, therefore, the style.
PROCEDURE:
1. Make the French dressing and put aside.
2. In a bowl, place the tomatoes, the finely chopped julienne onion, the celery, the capers and the cubed bread. We combine this and let it marinate for quarter-hour with the French dressing.
3. After that point, plate with the basil leaves.
4. For the bread, lower good nation bread, ideally previous, in
cubes. Toast with grated laborious cheese, brown in a pan after which add to the salad.
