Panzanella Sienna Style

dieses rezept stammt aus dem schönen kochbuch »vegetables italien style« von vienna la paz.

für 4 als vorspeise:

4 dicke scheiben albackens ciabatta brot | rotweinessig | 400 g tomaten | 2 stangen sellerie, fein gehackt oder alternativ 1 kleine knolle fenchel, in dünne streifen geschnitten | 1 kleine rote zwiebel, in superdünne scheiben, nach belieben | olivenöl, meersalz, pfeffer


die brotscheiben superkurz in eiskaltes wasser legen und anschliessend in einem sauberen küchentuch ausdrücken. die brotscheiben mit essig beträufeln, salzen und pfeffer. tomaten, fenchel (oder sellerie) und nach belieben die zwiebel über die brotscheiben schichten, mit salz und pfeffer würzen und einen ordentlichen schuss olivenöl darüber geben. den salat nun im kühlschrank schön durchziehen lassen.

sf | 24.6.2011 | 15 Kommentare

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