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Panzanella with Cucumber, Peppers, Red Onion, Tomato and Salame di Milano Rose
4
20min
Federico Quaglia
A fresh twist on classic panzanella: cubed vegetables and toasted bread tossed with dressing, then molded and topped with a Salame di Milano rose.
Ingredients (serves 4):
240 g Salame di Milano
40 g tomato, seeded, in cubes
40 g cucumber, in cubes
40 g red spring onion, in cubes
40 g green pepper, in cubes
40 g yellow pepper, in cubes
40 g seeded sourdough bread, cubed and toasted
Olive oil, white wine vinegar, salt, pepper, Tabasco to taste
Torn basil leaves
Toss all vegetables and toasted bread cubes in a bowl with olive oil, vinegar, salt, pepper, a few drops of Tabasco and torn basil. Mix well and let rest for ~10 minutes so the bread softens yet stays crisp.
Use a ring mold to form panzanella rounds on serving plates. Carefully remove the mold, then top each round with Salame di Milano slices arranged in a rose shape. Serve immediately.
Tagliofresco
Casa Citterio's original recipe originates from a precise mix of selected Italian meats and from expert natural seasoning. A worldwide prizewinning specialty in convenient packaging to share with family or friends.
