{"id":2588,"date":"2011-08-19T08:07:54","date_gmt":"2011-08-19T07:07:54","guid":{"rendered":"http:\/\/www.agriturismi.it\/blog\/?p=2588"},"modified":"2021-06-11T21:40:28","modified_gmt":"2021-06-11T20:40:28","slug":"panzanella-croccante","status":"publish","type":"post","link":"https:\/\/www.agriturismi.it\/blog\/2011\/08\/panzanella-croccante\/","title":{"rendered":"Panzanella croccante"},"content":{"rendered":"

Ingredienti<\/strong>:
\n1 cipolla rossa di Tropea; 100 g di pane casereccio; 3 spicchi d’aglio; 4 cucchiai d’olio extravergine; 1 cucchiaio di aceto di mele; 1 cucchiaio d’acqua; sale; pepe nero macinato al momento; origano; 400 g di pomodorini tipo Pachino; 4-5 foglie di basilico; 100 g di mozzarelline ciliegia<\/p>\n

Preparazione<\/strong>:
\n– Affettare la cipolla sottile, tagliarla ulteriormente se dovesse essere molto grande e metterla a bagno in una ciotolina con acqua fredda per 4-5 minuti cambiando l’acqua un paio di volte e rimescolando di tanto in tanto.
\n– Tagliare il pane a fette piuttosto spesse, sfregarle con lo spicchio d’aglio e ridurle in cubetti di 1-2 centimetri di lato.
\n– In una ciotola emulsionare l’olio, l’aceto, l’acqua, un pizzico di sale, una grattugiata di pepe, una manciata di origano. Tenere da parte due cucchiai di emulsione per condire ed utilizzare la restante per bagnare il pi\u00f9 uniformemente possibile i cubetti di pane.
\n– Porli quindi su un foglio di carta da forno e farli abbrustolire sotto il grill fintanto che non saranno ben dorati. Ritirarli e tenerli da parte.
\n– Lavare i pomodorini e tagliarli a met\u00e0. Salarli e mescolare bene.
\n– Lavare le foglie di basilico e spezzettarle, tenendone da parte un paio per decorare.
\n– In una capace ciotola mescolare i pomodori con la cipolla ben strizzata, le mozzarelline, il basilico, l’aglio affettato, un pizzico di sale e l’emulsione di olio tenuta da parte.
\n– Unire all’ultimo il pane, mescolare brevemente, disporre in un piatto e servire subito.
\n– Da condire con un ulteriore filo di olio a crudo per chi lo desidera.<\/p>\n

Barbara Farinelli – www.lospicchiodaglio.it<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredienti: 1 cipolla rossa di Tropea; 100 g di pane casereccio; 3 spicchi d’aglio; 4 cucchiai d’olio extravergine; 1 cucchiaio di aceto di mele; 1 cucchiaio d’acqua; sale; pepe nero macinato al momento; origano; 400 g di pomodorini tipo Pachino; 4-5 foglie di basilico; 100 g di mozzarelline ciliegia<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[817,815,816],"class_list":["post-2588","post","type-post","status-publish","format-standard","hentry","category-un-salto-in-cucina","tag-pane-casereccio","tag-panzanella","tag-piatto-unico-freddo"],"yoast_head":"\nPanzanella croccante – Agriturismi.it<\/title>\n<meta name=\"description\" content=\"Panzanella croccante – Agriturismi.it\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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