September recipes: Panzanella crisp

Panzanella crisp

INFORMATION
2 people
490 calories per serving
Easy Difficulty
Ready in 30 minutes
Vegetarian recipe

INGREDIENTS
1 red onion (60 g approximately)
100 grams of bread (Altamura, Apulia, Tuscany)
3 cloves garlic
4 tablespoons extra virgin olive oil
1 tablespoon cider vinegar
1 tablespoon water
Salt
Freshly ground black pepper
Oregano
400 g tomatoes type Pachino
4-5 basil leaves
100 grams of mozzarella cherry

PREPARATION
Slice the onion thin, cut it further if it had to be very large and soak in a bowl with cold water for 4-5 minutes changing the water a couple of times and stirring occasionally.
Cut the bread into thick slices, rub with the garlic and reduce them into cubes of 1-2 cm from the side.
In a bowl, emulsify the oil, vinegar, water, a pinch of salt, a grating of pepper, a handful of oregano. Set aside two tablespoons of dressing and emulsion for use the remainder as evenly as possible to soak the bread cubes.
To place it on a sheet of parchment paper and toast them under the grill until they are golden brown. Collect and set aside.
Wash the tomatoes and halve them. Add salt and mix well.
Wash and chop the basil leaves, keep aside a few for garnish.
In a large bowl mix the tomatoes with the onion squeezed, the mozzarella, basil, sliced garlic, a pinch of salt and the emulsion of oil kept aside.
Merge the top of the bread, stir briefly, place on a plate and serve immediately.
Olive oil for those who want it.

NOTES
Variant “crunchy” in the typical Tuscan dish, which provides for bread soaked in water, oil and vinegar and use of cucumbers.
VEGAN VERSION
Replace the mozzarella with diced bean curd.

This article courtesy of “Lo Spicchio d’aglio” .