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Recipe by
Lazio-style panzanella is a delicious appetizer typical of the Lazio region in Italy. Made with stale Genzano bread, ripe tomatoes, basil, extra virgin olive oil and optionally wine vinegar, capers and anchovies, this bread salad is fresh, colorful and rich in Mediterranean flavors. Its preparation is simple and quick: the bread is softened in water, then mixed with diced tomatoes, chopped basil, olive oil and any additional ingredients. It is recommended to let the panzanella rest in the refrigerator for at least one hour before serving, so that the flavors blend at their best.
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Step 1 of 3: Slice the bread and wet the slices just a little
Step 2 of 3: Arrange them on individual plates and cover them with the peeled diced tomatoes, capers (if they are preserved in vinegar, do not add any more vinegar), anchovies, a little salt, plenty of chopped basil and oil
Step 3 of 3: Let it season for about 30 minutes and serve
| Average values | Per serving434 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 2,112 kJ505 kcal | 486 kJ116 kcal |
| Fat | 1.22 g | 0.28 g |
| of which saturated fatty acids | 0.13 g | 0.03 g |
| Carbohydrates | 109.06 g | 25.12 g |
| of which sugars | 12.72 g | 2.93 g |
| Fibre | 8.77 g | 2.02 g |
| Protein | 16.67 g | 3.84 g |
| Salt | 1.04 g | 0.24 g |
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In gray: not detectedDetected
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Gluten and Fish
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
