Luigi Barbaro shows us how to prepare this Tuscan bread salad (panzanella). For his interpretation of the Tuscan classic, he uses toasted stale bread and gives the salad an unmistakable, elegant note with fine honey vinegar from "Conte de Cesare".
| Ingredients (4 servings) | ||
|---|---|---|
| 300 | g | Tuscan stale bread (preferably unsalted) |
| 4 | Ripe tomatoes (e.g. vine tomatoes or oxheart) | |
| 1 | Cucumber | |
| 1 | Red Tropea onion | |
| ca. 10 | Fresh basil leaves | |
| 1 | dash | Extra virgin olive oil to taste |
| some | Honey vinegar from "Conte de Cesare" to taste | |
| 1 | pinch | Salt and pepper |
| (Optional: black olives or desalted capers) | ||
Step 1: Cut the bread into approx. 2 cm cubes and toast at 190 °C for 10-12 minutes until golden brown (or in a pan with olive oil). Leave to cool.
Step 2: Dice the tomatoes, peel and chop the cucumber, finely chop the onion and leave to infuse in water with 1 tbsp honey vinegar for 10 minutes. Mix everything together in a bowl.
Step 3: Season with salt, pepper, olive oil and 1 tablespoon of honey vinegar, leave to stand for 10-15 minutes.
Step 4: Carefully mix in the bread and basil.
Luigi Barbaro's tip: Honey vinegar gives the classic panzanella a fine, floral acidity and a delicate sweetness - this makes the dish a special moment of pleasure.
