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  • Panzanella

    Portionen: 2 Personen
    Kochzeit: 30 Minuten
    Kalorien: 500 pro Portion
    Schwierigkeitsgrad 1 (von 3)

    4–5 reife Tomaten 
    15 Basilikumblätter
    Salz nach Geschmack
    Gemahlener schwarzer Pfeffer nach Geschmack
    400g toskanisches Brot in Scheiben
    1 kleine Salatgurke
    ½ Glas Rotweinessig
    1 große rote Zwiebel
    Natives Olivenöl extra

    1. Das toskanische Brot in einer Schüssel einweichen; am besten altbackenes Brot verwenden.
    2. Die Zwiebel fein hacken und in einem halben Glas Rotweinessig marinieren.
    3. Die Gurke waschen und in Scheiben schneiden oder halbieren, wenn eine große Gurke verwendet wird.
    4. Die Tomaten in mittelgroße Stücke schneiden und den Saft abtropfen lassen.
    5. Das Brot ausdrücken und so viel Wasser wie möglich entfernen, dann mit den Tomatenstücken, Gurkenscheiben und Zwiebel (nachdem der Essig abgelaufen ist) mischen und Salz und Pfeffer nach Geschmack und danach etwas Öl zugeben.
    6. Ca. 10 Basilikumblätter hacken und der Schüssel mit der Panzanella zugeben und mit den Händen untermischen. Einige Basilikumblätter zur Verzierung zurückbehalten.


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