How to make panzanella with toasted bread mixed together with spring onions, asparagus, tomatoes and courgettes, all seasoned with extra virgin olive oil and balsamic vinegar.
Ingredients for 4 people
- 300 g of bread
- 2 asparagus
- 2 spring onions
- 2 San Marzano tomatoes
- 2 courgettes
- extra virgin olive oil
- balsamic vinegar
- basil
- salt and pepper
How to prepare panzanella with toasted bread
Wash and tick the courgettes, then dip them in salted boiling water for 2 minutes and let them cool.
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Wash the tomatoes and cut them into cubes by removing the seeds.
Clean and wash the asparagus and blanch them in boiling salted water, then cut them into slices leaving the tips whole.
Also clean the onions and cut them into slices.
Slice the bread into small cubes and toast it in the oven or in a pan with a drizzle of oil, salt and pepper.
In a bowl put the tomatoes, the courgettes cut into small pieces, the spring onions and the asparagus slices, including the tips.
Season the mixture with extra virgin olive oil and balsamic vinegar.
Add the bread and mix everything together, adjust the flavor and flavor with basil cut into julienne strips.
Fill 4 molds and put them to rest in the refrigerator before serving.
