Panzanella Umbra

10 febbraio

La panzanella è un piatto tipico dell'Italia centrale molto diffuso in Umbria ma anche in Toscana, nel Lazio e nelle Marche. Si tratta di un antipasto semplice e gustoso a base di pane bagnato, tagliato a fette oppure a tocchetti e condito con cipolla rossa, basilico, aceto, erbe di campo, olio d'oliva e sale.

Nel tempo sono stati introdotti altri ingredienti come cetriolo, pomodoro, olive e addirittura tonno e mozzarella. In alcune regioni la panzanella viene servita guarnita con uova sode tagliate a fette.
Tempo di preparazione: 
20 minuti più il tempo in frigorifero (almeno 1 ora) 
Ingredienti per 4 persone:
4 fette di pane casereccio 
2 pomodori maturi
1 pezzetto di cipolla rossa
2-3 foglie di basilico
aceto di vino rosso
olio d'oliva, acqua e sale

Procedimento:
Con pane sbriciolato: disponete le fette di pane in un recipiente capiente, ricopritele con acqua e aceto e lasciatele in ammollo per 15 minuti. In una terrina versate i pomodori e la cipolla tagliati a dadini, condite il tutto con un filo d'olio e un pizzico di sale. Unite il pane, dopo averlo strizzato e sbriciolato con le mani, e mescolate il tutto, aggiungete il basilico spezzettato e lasciate riposare in frigorifero per almeno 1 ora.
Con pane a fette: immergete le fette di pane in acqua e aceto, una alla volta, velocemente e da ambo le parti, senza farle ammollare. Strizzatele leggermente con le mani, disponetele su un piatto da portata e versate, sopra ogni fetta, il composto di verdure preparato in precedenza, infine aggiungete il basilico spezzettato. In questo caso potete tagliare le verdure a fettine sottili anziché a dadini.



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