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Crispy Panzanella with Spicy Oil
by: Margherita Romagnoli
- Preparation 7 min
- Cooking 12 min
- Portions 4 pers.
Ingredients needed
Serves 4
- 6 slices day-old bread
- 3 tbsp Favuzzi moderate olive oil
- About 15 cherry tomatoes
- 2-3 Lebanese cucumbers
- 1 red onion (or 4-5 spring onions)
- 5-6 basil leaves
- 2-3 tbsp Favuzzi spicy olive oil
- Favuzzi Fleur de sel
Products used in this recipe
Steps of preparation
- Cut the bread slices into cubes.
- In a non-stick pan, heat the moderate olive oil and add the bread cubes.
- Cook for about 12 minutes, stirring occasionally, until they are crispy.
- Transfer the bread cubes to a large salad bowl and sprinkle with salt.
- While you wait for the bread to cool, cut the tomatoes in halves or in quarters.
- Chop the cucumbers into small pieces and finely slice the onion.
- Transfer the chopped vegetables, the basil and the spicy oil to the salad bowl, sprinkle with Favuzzi fleur de sel and leave to rest from 30 minutes to 1 hour.
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