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.
-
15 minMain dishpenne, olive oil, onion, frozen spinach à la crème, cherryto, ham, water,penne with spinach sauce and grilled tomatoes
-
30 minMain dishlemon, shallot, codfish, chilled pesto, zucchini, traditional olive oil, Tasty vine tomato, fresh parsley, capers,courgette rolls with cod and antiboise
-
45 minMain dishshallot, unsalted butter, wild-fond, Red port, juniper, gelatin, deer steak, traditional olive oil,grilled deer steak with port sauce
-
45 minMain dishapples, multigrain pancake mix, soyadrink natural, Eggs, raisins, liquid honey, sunflower oil, powdered sugar,multigrain pancake with apple
Nutrition
760Calories
Sodium0% DV0g
Fat52% DV34g
Protein68% DV34g
Carbs24% DV72g
Fiber0% DV0g
Loved it