Panzanella with knäckebröd
Panzanella is a classic of Tuscan cuisine.
A fresh salad created to reuse stale bread, dressing it with seasonal vegetables, oil and vinegar, a practice of “cucina povera” that you can find also in other Italian regions. My version is repurposed because, in addition to there being no cucumber but potato, I used knäckebröd, the typical Swedish flatbread.
Ingredients for 2 persons
2-3 knäckebröd (or slices of stale bread)
10 cherry tomatoes
5 lettuce leaves
5 medium-small boiled potatoes, without peels
1 red onion
1 tablespoon of olives
Time: 30 minutes
Break the knäckebröd into large pieces and let them hydrate for 15-20 minutes in a bowl with cold water. Then drain, without squeezing.
Compose the panzanella by placing underneath the potatoes cut into discs, the lettuce in small pieces, then the tomatoes and onion cut into rounds.
Finish with 3 spoons of olive oil, vinegar (one spoon) and salt. Serve after stirring well.
Did you like my recipe? Subscribe to my monthly newsletter and get every month 4 new Italian recipes, tested during my cooking classes, using seasonal ingredients.
You will also receive:
- the e-book I’ve created for you about the must-have Italian ingredients to create the magic in your kitchen
- fact sheets on the ingredients of Italian cuisine, how to recognize the quality ones and how to use them
- updates on all my events, tastings and coming cooking classes.