
June 10, 2010
Panzanella
Hot summer day lunch…
Tomatoes, old Lariano bread, bunch of herbs, salt, pepper, olive oil, a bit water. Let sit in the fridge a couple of hours. Warm up ricotta a tiny bit, dollop in the middle. The temperature and texture difference makes the dish so much more interesting than regular panzanella.
Idea stolen and adapted from the fooders.
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