Calabrian Panzanella
The Calabrian panzanella, unlike the typical Tuscan one, uses the chopped cutters that will remain crunchy and will be soaked in the sauce released by the tomatoes. Abundant with basil and chili, and do not forget to use the Tropea onion, which will give the dish its unmistakable sweetness!
The ingredients to prepare panzanella calabrese
- Flour of durum wheat
- Bulleye tomatoes
- Canned tuna
- Chili
- Crushed green olives
- Red onion of Tropea
- Oregano
- Basil
- Extra virgin olive oil
- Salt flavored with lemon
How to prepare panzanella calabrese
Start with two tablespoons of extra virgin olive oil on the Fresine and chop them on the bottom of the plate with a handful of salt flavored with lemon.
Add the chopped tomatoes, canned tuna, red chili peppers and crushed green olives and the red onion of Tropea IGP. Season to your taste with oregano and basil.
Mix well and put in the fridge for an hour, so that all the ingredients flavor well.
After the time, serve at the table accompanied by a good glass of rosé wine, Tenuta Iuzzolino.
