Filter
Reset
Sort ByRelevance
AlisaLansdale
Panzanella with green vegetables
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C. Tear the bread into pieces of about 3 cm and scoop in a roasting tin with the shallots, half of the olive oil, salt and pepper.
-
Bake the bread in the middle of the oven for about 15 minutes until it is golden brown and crispy.
-
Boil the peas and broad beans with salt al dente and let them drain.
-
Allow the broad beans to cool slightly and remove the outer skins between thumb and forefinger (double caps).
-
Cut the bottom pieces of the asparagus and cook the asparagus in 3-4 minutes until al dente. Rinse cold water and let it drain. Halve the asparagus if necessary.
-
Scoop the bread into a bowl. Add the asparagus, peas, broad beans, half of the basil, garlic and ricotta. Season with salt and pepper.
-
Pour the remaining olive oil and balsamic vinegar over it and mix the salad lightly. Garnish with the rest of the basil and Parmesan cheese.
-
55 minMain disheggplant, sunflower oil, sweet potato, sausage, dried rosemary, dried oregano, cinnamon powder, butter, flour, milk, nutmeg,casserole with sweet potato, eggplant and sausage
-
20 minMain dishmature cheese, dry white wine, garlic, cornstarch, young gin, fresh chives, brown baguette,cheese fondue with cheese
-
25 minMain dishskinny bacon patties, curry powder, butter, onion, cooking potatoes, sauerkraut, Red pepper, milk, Ketchup,sauerkraut stew with spicy bacon steaks
-
25 minMain dishbaking flour, frozen broad beans, unsalted pistachios, onion, traditional olive oil, curry madras, raisins, lime, turkey schnitzel,cauliflower couscous with turkey and broad beans
Nutrition
760Calories
Sodium0% DV0g
Fat52% DV34g
Protein68% DV34g
Carbs24% DV72g
Fiber0% DV0g
Loved it