If you have leftover bread that you don’t know what to do with, we have a solution for you: panzanella, a traditional Tuscan summer salad that’s made with stale bread 🍞​


Ingredients for 4 People

  • 2 yellow onions
  • 1 cup stale unsalted bread
  • 3 tablespoons raisins
  • ½ cup marinated anchovies, drained
  • 1 ½ tbsp pine nuts
  • 4 large lettuce leaves
  • 1 stalk fresh parsley
  • 3 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • De Nigris Low Sugar Balsamic Vinegar

For the recipe

 

Peel the onions, slice thinly and cook  in a pan over low heat with 1 tablespoon of olive for 25 minutes; salt and pepper when ready, then let cool.  

Cut the bread into cubes (about 1 cm thick). Pre-heat the oven at 220 ºC and roast the bread for about 10 minutes, until they are crisp and golden. Let cool and place in a bowl.  

Soak the raisins in warm water.  

Drain the anchovies and add them to the crispy bread; add the onion, raisins and pine nuts. Season with oil, salt and pepper, mix well and place in fridge to season for about an hour. 

Wash the lettuce leaves, dry them gently dabbing and place them on individual saucers.  

At the time of serving, fill the leaves with the ingredients; complete with a thread of De Nigris Apple Cider Vinegar / De Nigris Low Sugar Balsamic Vinegar seasoning and a few leaves of fresh parsley.