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Panzanella with heirloom tomatoes

Looking for a fresh, tasty and flavorful meal? Then Panzanella with heirloom tomatoes is for you. This Italian recipe based on bread and heirloom tomatoes is an easy-to-make delight. The combination of tasty tomatoes, bocconcini, basil and olive oil makes this appetizer a wonderful culinary creation. Try this pantagruelian recipe and give your table a Mediterranean flavour!

Une recette proposée par :

  • Quantité

    4 people

  • Temps de préparation

    30 minutes

  • Temps de repos


  • Temps de cuisson

    10 minutes

  • Temps total


Liste des ingrédients

  • 800 g mixed heirloom tomatoes
  • 200 g stale bread
  • 2 cloves fresh garlic
  • 2 pinches Espelette pepper (or sweet chili powder)
  • ½ red onion
  • 100 g parmesan or pecorino cheese

Panzanella with heirloom tomatoes

La recette

– Preheat oven to 220°C.
– Cut the bread into large cubes, squeeze in the garlic and mix together. Drizzle with deodorized cooking oil and bake for about 10 minutes. Stir the croutons halfway through cooking.
– Peel and finely chop the onion.
– Sprinkle a little Espelette pepper over the croutons as they come out of the oven. Make a reservation.
– Cut tomatoes into large cubes.
– Grate Parmesan cheese into large shavings.
– Finely chop parsley.
– Emulsify vinegar and Emile Noël Colza & Olive oil.
– Mix just before serving. Otherwise, the croutons will be soaked in sauce and therefore less crisp.
– Add pepper and salt to taste.

To toast your croutons, preheat the oven and place the baking tray very close to the grill. This allows the croutons to toast quickly without drying out. Be careful not to let them burn!

Opinion of the Moulinier
In the mouth: In this nectar with its beautiful golden color, a delicate note of cabbage emerges from the aromatic palette. A pleasant touch of bitterness envelops the palate. Its superb flavor is best revealed with raw endive! To enjoy all its properties and flavors, avoid cooking it.

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