CRISPY PANZANELLA

Preparation INGREDIENTS FOR PANZANELLA
· Stale cereal bread: 120 g
· Tropea red onions: 55 g
· White courgettes: 185 g
· Green beans: 100 g
· Pine nuts: 30 g
· Basil: 15 g
· Organic extra virgin olive oil Il Cavallino: 20 g
· Balsamic vinegar 15 g
· Salt to taste
· Coarse salt (for onions) 4 tablespoons
FOR THE CONFIT TOMATOES
· Cherry tomatoes: 200 g
· Organic Il Cavallino extra virgin olive oil: 15 g
· Fine salt: to taste
· Sugar: to taste

To prepare the panzanella, start with the confit tomatoes. Wash the datterini tomatoes and cut them in half lengthwise, then place them on a baking tray covered with baking paper, keeping the cut side facing upwards, and drizzle them with organic Il Cavallino extra virgin olive oil. Then sprinkle the salt and sugar on the cherry tomatoes. Cook the cherry tomatoes in a convection oven preheated to 100° for 1 and a half hours, keeping the oven door slightly open (alternatively you can use the static oven preheated to 120° for about two hours). In the meantime, take care of the onion: slice it into thick slices, about 2-3 mm thick and then cut each slice into 4 segments. Place the chopped onion in a bowl full of cold water, covering it with 2 tablespoons of coarse salt. Leave them to soak for about 1 hour, changing the water and salt after half an hour: after this treatment they will be more digestible. Move on to preparing the bread: cut the sandwiches into thick slices and cut them into cubes. Distribute the bread cubes on a baking tray covered with baking paper, and toast them in a preheated static oven at 200° for about 8 minutes, to make it fragrant. Also toast the pine nuts for a few minutes in a non-stick pan, turning them as soon as they brown. Wash the courgettes and green beans. Remove the tips from the green beans 10 and cut them into chunks. Also cut the courgettes into cubes. Blanch the vegetables in boiling salted water for 4 minutes after they start boiling again. Drain the vegetables and cool them in ice water, to stop cooking and fix the color. Place them in a bowl and add the onions, drained and rinsed, and the oil. Also season with salt and balsamic vinegar, then mix well. Now add the toasted bread, pine nuts and basil chopped roughly by hand. Finally, add the confit tomatoes and mix gently. Let your panzanella rest no more than 10 minutes before enjoying it, so that it remains crunchy.