Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 10 ounce Best-quality stale --
- Â Â Italian bread
- 1Â 2/3 c. Cool water
- 1/2 c. Red wine vinegar
- 3 lrg Ripe tomatoes -- cored,
- Â Â Seeded, diced
- 1 x Red or possibly Vidalia onion --
- Â Â Diced
- 2 x Ribs celery -- diced
- 1/2 med Cucumber -- diced
- 2 Tbsp. Capers -- liquid removed
- 1 x Clove garlic -- chopped
- 1/3 c. Extra virgin olive oil
- 3/4 tsp Anchovy paste
- Â Â Crushed red pepper flakes
- Â Â Salt -- pepper to taste
- 1/2 c. Fresh basil leaves --
- Â Â Slivered
Direcciones
- Preparation Time: 20 min. Standing time: 10 min. This salad displays the Tuscan trait of using stale bread in innovative ways. Paired with fresh summer produce, the dry bread takes on a second life.
- Classically, a rustic Italian bread is used. We tried it with an extra virgin olive oil and rosemary-scented loaf.
- Remove crusts from bread and cut bread into 1-inch chunks. Place in a large bowl and add in water and vinegar. Toss lightly so the bread is completely soaked. Let stand 10 min. Squeeze bread gently but firmly to remove most of the moisture; return to a dry mixing bowl. Add in tomatoes, onion, celery, cucumber, capers and garlic to bread and toss lightly. Whisk oil, anchovy paste, red pepper flakes, salt and pepper in a small bowl. Pour over bread mix and toss well. Mix in basil. Chicago Tribune, 08/05/93.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 354g | |
| Recipe makes 4 servings | |
| Calories 248 | |
| Calories from Fat 165 | 67% |
| Total Fat 18.73g | 23% |
| Saturated Fat 2.63g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 260mg | 11% |
| Potassium 459mg | 13% |
| Total Carbs 16.85g | 4% |
| Dietary Fiber 3.0g | 10% |
| Sugars 5.31g | 4% |
| Protein 3.66g | 6% |
