Panzanella is a chopped salad of bread, onions and tomatoes – a staple on our menus at Pavilion, perfect to enjoy overlooking the Tuscan hills in the warm Italian sunshine. Extra virgin olive oil is a precious ally of our health. Much more than a food, it is a real nutraceutical capable of preventing and treating various diseases. Chef Giovanni Luca di Pirro uses the estate-produced olive oil in the kitchens of COMO Castello Del Nero for dressing dishes, as well as in this classic recipe for home-style panzanella, where olive oil is the star ingredient.
Ingredients – Serves 4
- 600 gr of Tuscan or sourdough bread
- 4 vine tomatoes
- 4 cucumbers
- 4 red onions
- 8 basil leaves
- COMO Castello del Nero extra virgin olive oil
- Red or white wine vinegar to taste
- Salt and black pepper to taste
- Water
Method
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Slice the bread and let it dry out in a paper bag.
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After two to three days, put the bread in a bowl and wet it with just enough water and vinegar to moisten it. Use your hands to squeeze and crumble the bread. Collect the pieces in a large bowl.
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Clean the onions and tomatoes. Slice them thinly. Cut the ends off the cucumbers, peel them and remove the seeds before slicing the cucumber into thin slices as well.
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Add the sliced vegetables to the bowl with the bread. Tear up the basil leaves and add it to the bowl too.
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Season with extra virgin olive oil, pepper and salt. Mix well and place it in the refrigerator for at least an hour.
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Take it out with enough time for the panzanella to reach room temperature before serving.
