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  • Panzanella

    Liczba porcji: dla 2 osób
    Czas przygotowania: 30 minut
    Kalorie: 500/porcja
    Poziom trudności 1 na 3

    4-5 dojrzałych pomidorów 
    15 listków bazylii
    sól do smaku
    mielony czarny pieprz do smaku
    400g krojonego toskańskiego chleba
    1 mały ogórek
    ½ szklanki octu winnego z czerwonego wina
    1 duża czerwona cebula
    oliwa z oliwek z pierwszego tłoczenia

    1. Namoczyć toskański chleb w misce (najlepiej używać suchego chleba).
    2. Drobno pokroić cebulę i zalać połową szklanki octu winnego.
    3. Umyć ogórki i pokroić na plasterki. Jeśli ogórek jest duży przekroić go na pół.
    4. Pokroić pomidory na średniej wielkości kawałki i odlać nadmiar płynu.
    5. Odcisnąć chleb, usuwając jak najwięcej wody, po czym zmieszać z pokrojonymi pomidorami, ogórkami i cebulą (po odlaniu octu).
    6. Doprawić do smaku solą i pieprzem i dodać odrobinę oliwy. Posiekać około dziesięć listków bazylii i dodać do miski z panzanellą, po czym dokładnie wymieszać rękami. Kilka listków bazylii zatrzymać do ozdoby.


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Dates: every season.
Departure Point: From your accommodation. Please note that the rate includes a pick-up and drop-off in Florence. Driver can be arranged to pick you from the place you stay in any region within Tuscany.
Departure Time: between 8.00-12.00 am or between 1.00-5.00 pm
Days of Week: From Tuesday to Sunday. Monday the Accademy Gallery is closed.
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