:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/xDzc4q37nOpoPbAnskEC/11e774740d177ee944ccca620bf3da.jpeg "Authentic Italian Panzanella recipe")
VIDEORECIPE Authentic Italian Panzanella recipe
This easy recipe teaches how to make homemade authentic Italian Panzanella, one of the best summer salads. Don't miss it!
Ingredients
Ingredients
- 10 asparagus
- 20 cherry tomatoes
- 1 salad cucumber
- 1 yellow bell pepper
- 1 Cup edamame
- 5 radishes
- 1 avocado
- 1⁄2 red onion
- 5 tablespoon caper
- 10 basil leaves
- 1 spoon oregano
- 1 spoon salt
- 1⁄2 spoon ground black pepper
- 3 tablespoon red wine vinegar
- 9 tablespoon olive oil
Cheese bread
- 1 ciabatta
- mozzarella cheese
- garlic powder
Latest flyers
Nutritional values and price
Directions
Cut the asparagus into small pieces. Bring salted water to a boil and once boiling add asparagus for 3 minutes. Remove and put in ice water to stop the cooking. Do the same with the edamame.
Source: Youtube
In a bowl put the asparagus, edamame, halved cherry tomatoes, cucumber squares, yellow pepper squares, chopped basil leaves, sliced onion, capers, and sliced radish. Mix well and season with salt, pepper, oregano, olive oil and vinegar and stir to integrate the flavours. Reserve the diced avocado for the end.
Source: Youtube
Cut the bread into slices. Put them on a baking tray in an oven at 180ºC for 5 to 7 minutes to brown. Remove from the oven, add the mozzarella and garlic powder and bake for 5 more minutes.
Source: Youtube
Add the avocado and serve with a slice of bread. Enjoy!
Source: Youtube
Share the recipe with others
Reels
NewThe latest recipes
The latest recipes
Reels
NewFavorite recipes
Top categories
RomiAuthentic Italian Panzanella recipe
This easy recipe teaches how to make homemade authentic Italian Panzanella, one of the best summer salads. Don't miss it!
Cut the asparagus into small pieces. Bring salted water to a boil and once boiling add asparagus for 3 minutes. Remove and put in ice water to stop the cooking. Do the same with the edamame.
In a bowl put the asparagus, edamame, halved cherry tomatoes, cucumber squares, yellow pepper squares, chopped basil leaves, sliced onion, capers, and sliced radish. Mix well and season with salt, pepper, oregano, olive oil and vinegar and stir to integrate the flavours. Reserve the diced avocado for the end.
Cut the bread into slices. Put them on a baking tray in an oven at 180ºC for 5 to 7 minutes to brown. Remove from the oven, add the mozzarella and garlic powder and bake for 5 more minutes.
Add the avocado and serve with a slice of bread. Enjoy!
How did you make this recipe?