Ingredients

  • Stale or toasted bread gr 200
  • Ripe tomatoes gr 200
  • Cucumbers n. 1
  • Red onion n. 1 small
  • Fresh basil to taste
  • White wine vinegar to taste
  • Organic White Wine to taste
  • Organic Extra Virgin Olive Oil to taste
  • Salt to taste
  • Pepper to taste
  • Small corn tortillas n. 8

Procedure

  1. Cut the bread into cubes and place on a baking tray. Season with Organic Extra Virgin Olive Oil, salt and pepper, then toast in a preheated oven at 130 °C until lightly browned.
  2. In a large bowl, combine the tomatoes, cucumber and onion cut into small pieces. Add the vinegar, a drizzle of Organic Extra Virgin Olive Oil and a little Organic White Wine. Stir well.
  3. Add the toasted bread, adjust the salt and complete with chopped basil leaves.
  4. Heat the tortillas on a griddle or in a frying pan, stuff them with the panzanella and garnish with tufts of fresh basil.
  5. Serve immediately, warm or at room temperature.

EXTRA VIRGIN OLIVE OIL PAIRING

For this recipe, we recommend an Itrana (Lazio) cultivar EVO Oil. A medium intense herbaceous fruity oil with hints of intense tomato and aromatic herbs such as basil, intense spicy and slightly bitter notes.

ORGANIC WINE PAIRING

A white wine from the Tejo region, made from a blend of Fernão Pires and Arinto, pairs beautifully with this dish. Fernão Pires brings floral and fruity notes, while Arinto adds lively acidity, enhancing the freshness of the panzanella and cleansing the palate.