Panzanella ricetta tipica Maremma Toscana


First course

- 500 g of stale Tuscan bread
- 1 medium onion
- 1 head of salad
- 5 basil leaves
- 4 salad tomatoes not too ripe
- 1 celery stick without leaves
- 1 litre of water
- extra virgin olive oil from the Ardenghesche Hills
- vinegar and salt to taste

Dip the roughly cut bread in water, vinegar and salt. Once the bread is well soaked, squeeze it until all the liquid is gone. Crumble the bread in a tureen and add extra virgin olive oil, vinegar and salt. Cut the vegetables into pieces and dress them with oil, vinegar and salt. Combine the vegetables with the bread, stirring everything together. Serve one hour after preparation so that the dish is fully flavoured.