PANZANELLA by Triglia di Bosco (our friend Chef Roberto Dormicchi)
Griddle the slices of bread on both sides. Wash the tomatoes very well and cut them into cubes …
Add the red onion cut into julienne, the garlic with the core removed and the basil leaves, thorn by hand !!!
Season with vinegar, extra virgin oil, salt and pepper. Then rest for ten minutes in the fridge.
Arrange the hot slices of bread on a serving dish, cover them with seasoned tomatoes … and serve !!!
Source: Percorsi di gusto
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