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Panzanella
 
 
4 ServingsPTM35 min

Panzanella


Italian panzanella salad with tomato, cucumber, pepper, bread, capers, olives, chickpeas and fish.

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Directions

  1. Preheat the oven to 200 ° C. Tear the ciabatta in pieces of 2 cm and spread over a baking sheet covered with parchment paper.
  2. Put the oil in a bowl and press the garlic above it. Add pepper and possibly salt and mix.
  3. Drizzle the bread with the garlic oil and bake until golden brown and crispy in the middle of the oven for about 15 minutes. Allow to cool.
  4. Meanwhile, cut the onions into thin rings and the tomatoes into wedges.
  5. Halve the cucumber in the length and remove the seed lists with a teaspoon. Cut the flesh into slanted slices.
  6. Drain the peppers, but collect 2 tablespoons of liquid. Cut the peppers into 3 cm pieces. Let the capers and olives drain.
  7. Rinse the chickpeas in a colander under running water. Mix everything in a bowl.
  8. Pour the oil into a bowl and add the collected pepper meal. Press the garlic clove above it.
  9. Season the dressing with pepper and salt. Put the bread with the vegetables and sprinkle with the dressing.
  10. Scoop and distribute over the plates. Divide the mackerel into pieces.


Nutrition

275Calories
Sodium0% DV0g
Fat28% DV18g
Protein10% DV5g
Carbs7% DV22g
Fiber0% DV0g

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