Panzanella from the Val d’Orcia matched with Orcia Rosé Wine

Here is the Tuscan recipe for a fresh and richly nutritive rustic dish, a favorite dish of the local farmers

Panzanella is a poor dish of the rural tradition that needs no cooking and was eaten in the fields by the workers who remained away from home all day. A light, colorful and nutritious dish, it is easy and quick to prepare. We suggest you match this dish with a good glass of Orcia Rosé doc wine. Buon Appetito!

Actual preparation time: 20 mins, to which you must add 2 hours for soaking the onion.

INGREDIENTS for 4 people

– 400 gm Tuscan bread in slices

-2 Tomatoes  or several cherry tomatoes

-1 small cucumber

– 15 basil leaves

Salt and black pepper as necessary

3 spoons of white vinegar

Small white onions

Extra virgin olive oil

PREPARATION

Slice the onions finely and leave them to soak in water with a spoonful of white vinegar for at least 2 hours.

Peel the cucumber, slice it and put it aside. Cut the tomatoes into small pieces eliminating the seeds. Now take the slices of bread, cut off the crust and wet the bread with a spoonful of water and vinegar without soaking it too much. Once the bread is softened, squeeze it and crumble it into pieces, putting it into a salad bowl. Take the onion out of the water and add it to the bread, with the tomatoes, cucumber and basil leaves torn into pieces. Amalgamate all the ingredients using a spoon, dress with the olive oil, salt and pepper. Taste it again and if necessary add a little more vinegar. Now let it rest in the fridge for at least an hour to become tasty. The panzanella is now ready, take it out of the fridge a quarter of an hour before eating.

Wine Matching Suggestion

Orcia Doc Rosé: Grape varieties  – Sangiovese min.60% plus other non aromatic varieties authorized by the Tuscan Region regulations