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AlisaLansdale
Panzanella with green vegetables
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Ingredients
Directions
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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.
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Bake the bread in the middle of the oven for about 15 minutes until it is golden brown and crispy.
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Boil the peas and broad beans with salt al dente and let them drain.
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Allow the broad beans to cool slightly and remove the outer skins between thumb and forefinger (double caps).
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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.
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Scoop the bread into a bowl. Add the asparagus, peas, broad beans, half of the basil, garlic and ricotta. Season with salt and pepper.
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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.
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Nutrition
760Calories
Sodium0% DV0g
Fat52% DV34g
Protein68% DV34g
Carbs24% DV72g
Fiber0% DV0g
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