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.
Advertisements
Sponsored by:
copyright & licensing:
.
Leave a Reply