Tuscan Classic: Ribollita
Recipe for this traditional and delicious vegetable soup from Tuscany.
Tuscan Classic: Panzanella with Red Peppers and Celery
An Italian bread salad with plenty of vegetables, basil and olive oil by Julian Kutos.
For the salad:
| Ingredients | ||
|---|---|---|
| 300 | g | white bread |
| 1 | red bell pepper/150 g | |
| 250 | g | tomatoes |
| 1 | small cucumber/200 g | |
| 1/2 | celery stalk/25 g | |
| 1 | small chili | |
| 50 | g | black olives |
| 100 | g | parmesan cheese |
| fresh basils | ||
For the dressing:
| Ingredients | ||
|---|---|---|
| 100 | ml | white wine vinegar |
| 150 | ml | olive oil |
| 2 | lemon | |
| 50 | ml | honey |
| 1 | teaspoon(s) | salt |
| 1 | pinch(es) | black pepper |
- Preheat oven to 200°C (fan assisted).
- Cut bread into 3x3 centimetre cubes, place on a baking sheet and bake for 5 to 10 minutes until bread is golden brown.
- Grate lemon zest. Squeeze lemon juice. Mix lemon juice, most of the lemon zest along with the vinegar, oil and honey in a bowl with a whisk. Add salt and pepper to season to taste.
- Cut the vegetables into bite-sized pieces. Pit and halve the olives. Add vegetables and warm bread to bowl, pour dressing over, stir gently until bread cubes are soft. Serve with freshly grated parmesan, basil and the remaining lemon zest.
Tip:
Panzanella is a leftover dish using old bread and vegetables. Any kind of bread and vegetables can be added to panzanella. In summer, the salad tastes great with colourful tomato varieties.
