Filter
Reset
Sort ByRelevance
CHERRYT
Panzanella
Italian panzanella salad with tomato, cucumber, pepper, bread, capers, olives, chickpeas and fish.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C. Tear the ciabatta in pieces of 2 cm and spread over a baking sheet covered with parchment paper.
-
Put the oil in a bowl and press the garlic above it. Add pepper and possibly salt and mix.
-
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.
-
Meanwhile, cut the onions into thin rings and the tomatoes into wedges.
-
Halve the cucumber in the length and remove the seed lists with a teaspoon. Cut the flesh into slanted slices.
-
Drain the peppers, but collect 2 tablespoons of liquid. Cut the peppers into 3 cm pieces. Let the capers and olives drain.
-
Rinse the chickpeas in a colander under running water. Mix everything in a bowl.
-
Pour the oil into a bowl and add the collected pepper meal. Press the garlic clove above it.
-
Season the dressing with pepper and salt. Put the bread with the vegetables and sprinkle with the dressing.
-
Scoop and distribute over the plates. Divide the mackerel into pieces.
Blogs that might be interesting
-
20 minMain dishcorn kernels, Eggs, flour, frankfurters, oil, Ketchup,corn cookies with grilled sausages -
25 minMain dishString Beans, three-color peppers, Gypsy sauce, potatoes, liquid, breaded fillets,breaded fillets with paprika gypsy sauce -
50 minMain dishfrozen puff pastry, pink salmon in a tin, roasted red peppers in pot, fresh parsley, medium sized egg, cook's cream,salmon pie -
40 minMain dishbaking flour, sweet smoked paprika, onion powder, mild olive oil, Gnocchi, Catalan bratwurst, capers,roasted cauliflower with gnocchi and capers
Nutrition
275Calories
Sodium0% DV0g
Fat28% DV18g
Protein10% DV5g
Carbs7% DV22g
Fiber0% DV0g
Loved it