This is a typical Tuscan dish, real humble peasant fare, yet wonderfully aromatic
\nIf possible, best to use good country bread for this recipe, wgich is said to date back to the 19th century.<\/p>\n
Ingredients for 4 people<\/strong> Method<\/strong><\/p>\n Soak the bread in water for a few minutes, than palce it in a clean cloth to drip dry. The bread must crumble, but not beacme a pulp. Finely chop the basil and spring onion. Wash and slice the tomatoes. Drizzle the bread with extra virgin olive oil and vinegar, and season with salt and pepper. Mix ii with the sliced tomatoes and the chopped basil and spring onion. Serve cold.<\/p>\n <\/p>\n <\/p>\n","protected":false},"featured_media":24243,"parent":0,"template":"","tipo-ricetta":[2699],"class_list":["post-22945","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","tipo-ricetta-first-courses"],"acf":[],"wpml_current_locale":"en_US","wpml_translations":[{"locale":"it_IT","id":21667,"post_title":"Panzanella","href":"https:\/\/www.terredipisa.it\/panzanella\/"}],"_links":{"self":[{"href":"https:\/\/www.terredipisa.it\/en\/wp-json\/wp\/v2\/ricetta\/22945","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.terredipisa.it\/en\/wp-json\/wp\/v2\/ricetta"}],"about":[{"href":"https:\/\/www.terredipisa.it\/en\/wp-json\/wp\/v2\/types\/ricetta"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.terredipisa.it\/en\/wp-json\/wp\/v2\/media\/24243"}],"wp:attachment":[{"href":"https:\/\/www.terredipisa.it\/en\/wp-json\/wp\/v2\/media?parent=22945"}],"wp:term":[{"taxonomy":"tipo-ricetta","embeddable":true,"href":"https:\/\/www.terredipisa.it\/en\/wp-json\/wp\/v2\/tipo-ricetta?post=22945"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n8-10 slices of day-old country bread
\nextra virgin olive oil
\n1 small bunch of basil
\n200 gr of very ripe yet firm tomatoes
\nwhite wine vinegar
\n1 spring onion (scallion)
\nsalt and pepper<\/p>\n