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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.
Slice the bread and wet the slices just a little
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
Let it season for about 30 minutes and serve
Large Bowl
Knife
Cutting Board
Store in the refrigerator in an airtight container for up to two days
Italia, Lazio
| Energy (kcal) | 116.25 |
| Carbohydrates (g) | 25.12 |
| of which sugars (g) | 2.93 |
| Fat (g) | 0.27 |
| of which saturates (g) | 0.04 |
| Protein (g) | 3.84 |
| Fibre (g) | 2.02 |
| Salt (g) | 0.24 |
This product cannot be shipped to the selected country
