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Pancanella's recipe

  • Tomatoes - 300 Grams
  • Cucumbers - 200 Grams
  • Black olives - 12 pieces
  • Bread white - 200 Grams
  • Onion - 14 pieces
  • Green onions - 2 Art. Spoons (finely chopped)
  • Wine vinegar - 4 items. Spoons
  • Garlic - 2 Teeth
  • Bay Leaf - 1 Piece
  • Vegetable broth - 1 teaspoon
  • Olive oil - 4 items. Spoons
  • Capers - 2 Art. Spoons
  • Parsley - 2 Art. Spoons (finely chopped)
  • Basil leaves - 10 pieces
  • Salt, pepper - - To taste

White bread (preferably a little stale) is cut intoSmall cubes. In a small saucepan, put the chopped garlic, bay leaf, broth and half of the vinegar. Fill the contents of the pan with 300 ml of water. We put on the fire, bring to a boil and cook for another 5 minutes, then remove it from the heat and cool it to room temperature. Mix parsley, basil, capers, the remaining half of the vinegar, olive oil, salt and pepper. We mix it well and set it aside. Cucumbers are peeled and peeled. Peeled cucumbers cut into small slices. Slices are cut into small tomatoes. We mix tomatoes, cucumbers, olives and finely chopped onions in a salad bowl. When the liquid mixture has cooled to room temperature, we put into it pieces of bread and leave it for 15 minutes. Bread must absorb all the liquid. We add the softened bread to the salad bowl. We fill the salad with caper sauce - and it's ready! Buon appetito!

Servings: 6

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