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KENHEN
Panzanella (bread salad)
Tuscan bread salad of capers, tomato and basil
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Ingredients
Directions
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Preheat the oven to 140 ° C.
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Tear the bread into 2 cm pieces. Slice the garlic and spread with the bread over a baking sheet covered with parchment paper.
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Sprinkle with the oil and bake for about 25 minutes in the oven. Take out of the oven.
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Cut the onion into thin rings and mix with the vinegar and capers. Leave covered for 20 minutes outside the refrigerator.
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Let the onion and capers drain in a colander and collect the vinegar.
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Cut the tomatoes into pieces and mix with the basil and onion and capers in a large bowl.
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Add the bread to the dish, drizzle with 4 tbsp of the vinegar collected and leave covered for 30 minutes outside the refrigerator. Spoon halfway.
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Season the panzanella with pepper, salt, the vinegar collected and the oil. Sprinkle with the basil and serve immediately.
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Nutrition
320Calories
Sodium16% DV375mg
Fat37% DV24g
Protein8% DV4g
Carbs7% DV21g
Fiber12% DV3g
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