Tuesday, 17 June 2014

TUSCAN PANZANELLA




Gluten-free version
Use any gluten-free loaf bread and follow the original recipe.



i-PAD VERSION
1 stone baked baguette cut in half – 2 crushed garlic cloves – 7 sprigs of basil (finely cut) – 5 tomatoes (cut) – 1 cucumber (cut) – 1 red onion (diced) – 10cl of olive oil – 3 tbsp of balsamic vinegar.

Preheat the oven to 200° C.
Place the baguette on a baking tray lined with baking paper.
Drizzle the baguette with few tbsp. of olive oil and garlic.
Bake for 5 minutes, or until golden brown.  Remove and set aside.
In a large bowl, combine the tomatoes, cucumber, vinegar, olive oil, onion and basil.
Stir to combine.
Roughly tear the baguette and add it to bowl.
Set aside in the fridge for a minimum of 1 hour.
Always served chilled !!!

DOUBLE THE PROPORTIONS FOR THE BUFFET 
Thank you Gaetano 

16 comments:

  1. Tuscan panzanella looks and sounds good. Carole

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    1. It is very good actually Carole. Especially with a sunny weather...Best, Sixte

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  2. Nice idea! Pauline :)

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    1. Thank you Pauline. Best, Sixte

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  3. I like your panzanella, Sixte. Best, Coreen

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    1. Thank you very much Coreen. Best, Sixte

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  4. Fantastic, but simple recipe. Well done Sixtine. Corrine

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    1. You're very welcome Corrine, glad you enjoyed it! Sixte

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  5. We enjoyed your panzanella (I like the name). Tara

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  6. Very tasty indeed. Thanks, Angelica

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    1. You're welcome Angelica. Best, Sixte

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  7. Superb dish for the summer. I hope it will bring the sun. Claudine

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    1. Thank you! I hope so Claudine. Best, Sixte

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  8. Excellent dish. Loved it! Rachel

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    1. Thank you very much Rachel. Best, Sixte

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