Tuscan salad: original recipes. Salad "Tuscany": fresh tastes of Italy Delicious dishes with a mix of "Tuscany"

Panzanella is a traditional Tuscan salad that usually uses stale bread. It appeared as a simple food for the poor, cheap and nutritious. Now Panzanella takes pride of place in the best Italian restaurants.

We will cook Panzanella with dried Ciabatta, sweet tomatoes, roasted sweet peppers and a great dressing with olive oil, tomato juice, vinegar and anchovies. I spied on the basics of the salad recipe from the wonderful chef Ina Garten.

INGREDIENTS:
for 4 servings

Bulgarian pepper - 1 pc.
Cherry tomatoes - 300 gr
Ciabatta - 250 gr
Anchovies - 6 pcs
Red onion - 1 pc.
Celery - 2-3 stalks
Capers - 1 tbsp
Basil - handful
Wine vinegar - 1 tbsp
Olive oil - 4 tbsp
Garlic - 1 clove

First of all, let's reveal the taste bell pepper. Place the whole pepper on a wire rack and put in the oven for 10-15 minutes, until the skin is slightly charred.

We put the finished pepper in a plastic bag, tie it up and let it lie down for 15-20 minutes. After we free the pepper from seeds and skins. Thanks to the "imprisonment" in cellophane, the pepper will be very easy to clean.

Coarsely chop the peeled pepper.

Place the anchovies and capers in a bowl. Cut the cherry tomatoes into quarters, lightly season with salt and sugar and place in a colander. We place a colander over a bowl so that the juice from the tomato flows onto the anchovies and capers.

The sweetish juice of the tomatoes will offset the salty taste of the anchovies. They, in turn, will give the juice an additional flavor. We use the juice later for dressing.

Now let's prepare the bread. Initially, Italians added stale bread to this salad so that it would not disappear. Indeed, freshly baked bread is not suitable here. But you need to take only delicious, high-quality bread. I love it when the pieces are well soaked in the salad, so I buy an airy, porous Ciabatta and let it lie down for a day or two and turn stale.

We pick bread large pieces, put on a baking sheet, sprinkle with olive oil and season with freshly ground pepper. Ship to hot oven 5-10 minutes before the appearance golden brown. Cool down.

Chop the onion and celery stalks very thinly. Use a very sharp knife or a special grater for slicing vegetables.

For dressing, mix tomato juice with vinegar and olive oil. Squeeze a clove of garlic into the dressing. I don't add salt or other spices as capers and anchovies are quite salty.

Place all salad ingredients in a deep bowl. Add the dressing and mix well so that the sauce covers the vegetables and the ciabatta pieces are soaked.

This is how, with fried croutons and capers, Italians prepare salad in sunny Tuscany. main ingredient This dish is tomatoes. To prepare a Tuscan salad, it is better to take aromatic tomatoes of salad varieties - fleshy and with a small amount of seeds. Croutons can be made not from ciabatta, but from white or whole grain bread.

Tuscan salad recipe

Prepare food. Wash the tomatoes, cut in half, remove the stalks. Cut into pieces of the same size. Peel the onion, cut into thin half rings. Peel the garlic, pass through the garlic press. Wash the basil, pat dry, pluck the leaves and cut into strips. Put vegetables in a bowl, add olives and capers.

Season with oil (leave a little for croutons) and vinegar, mix. Season with salt and pepper. Prepare croutons. Break the ciabatta into slices and fry in a hot pan or on a baking sheet in the oven, after sprinkling the pieces with oil. Add croutons to salad, toss, garnish with chopped basil and serve.

The cuisine of the Tuscan region of Italy is simple, but extraordinarily rich in flavors. From simple ingredients- vegetables, cheese, meat, fish and pasta - Tuscan chefs prepare truly outstanding dishes, which is explained by the abundance of salad greens and bright gas stations. Without much effort, Belaya Dacha from the Tastes of the World series will help you prepare breakfasts, lunches and dinners in Italian. Juicy romano, walnut corn, frisse and radiccio with a slight bitterness bring notes of fresh taste and spicy aroma to the dishes.

Salad "Tuscany" - delicious food in a few minutes

In the frantic pace of modern life, there is simply no time to stand at the stove for hours. and side dishes - a great help to hostesses. In Belaya Dacha mixes, the greens are already washed in spring water and cut into large pieces - all that remains is to mix the contents of the pack with other products from the recipe.

You can use Tuscany salad as a separate full-fledged dish. Green leaves create an excellent combination of aromas and tastes, contain a rich set of useful substances. To give the dish a touch of the sunny Mediterranean, it is better to choose for dressing olive oil and tart, slightly sweet, balsamic vinegar. Such a salad will give a boost of energy in the morning, wake up your appetite at lunchtime, and become an easy and healthy meal for dinner.

Italian mix "Tuscany" - the benefits of lettuce leaves

Romano is a traditional Italian head salad that was popular in ancient Rome. Dense leaves are pleasantly crunchy, have a tart spicy taste and make dishes extraordinarily juicy. Greens are rich in potassium, calcium and iron, vitamins E, A, PP and group B. Romano in the daily diet increases the level of hemoglobin in the blood, regulates water metabolism in the body, removes salt and cholesterol.

Frisse - "curly" lettuce comes from the shores of the Mediterranean Sea. Leaves with fringed edges are valued for their beauty and light bitter taste. This bitterness is created useful material inulin and intibin, which are actively involved in the process of digestion, regulate metabolism and cleanse the body of toxins.

Radiccio is a burgundy-coloured head salad with a spicy-bitter taste. With regular consumption, the product provides powerful antioxidant protection of the body, slows down the aging process, has a beneficial effect on the cardiovascular system and improves immunity.

Korn is a salad with neat round leaves, a bright nutty flavor and a spicy aroma. Greens contain a lot of ascorbic acid, iron and flavonoids, which increase the body's resistance to viruses, allergens and carcinogens. In addition, even the ancient Romans noticed that the root increases male strength.

In addition to the rich vitamin and mineral composition, Tuscany has a low calorie content. The mix will be an excellent basis for a diet - 100 g of the product contains only 16 kcal. And you can lose weight with it without hunger, as fiber gives a feeling of satiety for a long time and energizes the body.

Delicious dishes with Tuscany mix

Juicy and crunchy lettuce leaves improve the taste of almost any product, so many dishes can be cooked on the basis of Tuscany. Try the recipe from Konstantin Ivlev - simple and delicious with the addition of mushrooms and sun-dried tomatoes.

Arrange the Tuscany mix, tomato halves and fried porcini mushrooms on a plate, pour over the dish with a dressing from a mixture of olive oil and balsamic vinegar. Ideally, tomatoes should be prepared in advance - dip them in boiling water, cool, remove the skin, cut in half, add salt, pepper, thyme, garlic and olive oil, remove for a day in a windy place. If there is no time, the tomatoes can not be dried. Mushroom slices (you can use frozen) should be fried in a mixture of olive and butter with the addition of garlic. Such a dish will take pride of place even on the festive table.

In our selection you will find something for every occasion. Good appetite!