Recipe Tip: Tuscan Classic: Panzanella with Red Peppers and Celery - Falstaff

Top Recipe by Julian Kutos. All ingredients and tips for getting it right. An Italian bread salad with plenty of vegetables, basil and olive oil by Julian Kutos.

Ingredients

• 300 g white bread
• 1 red bell pepper/150 g
• 250 g tomatoes
• 1 small cucumber/200 g
• 0.5 celery stalk/25 g
• 1 small chili
• 50 g black olives
• 100 g parmesan cheese
• fresh basils
• 100 ml white wine vinegar
• 150 ml olive oil
• 2 lemon
• 50 ml honey
• 1 teaspoon(s) salt
• 1 pinch(es) black pepper

Steps

1. Preheat oven to 200°C (fan assisted).
2. Cut bread into 3x3 centimetre cubes, place on a baking sheet and bake for 5 to 10 minutes until bread is golden brown.
3. Grate lemon zest. Squeeze lemon juice. Mix lemon juice, most of the lemon zest along with the vinegar, oil and honey in a bowl with a whisk. Add salt and pepper to season to taste.
4. Cut the vegetables into bite-sized pieces. Pit and halve the olives. Add vegetables and warm bread to bowl, pour dressing over, stir gently until bread cubes are soft. Serve with freshly grated parmesan, basil and the remaining lemon zest.
5. Tuscan Classic: Ribollita Recipe for this traditional and delicious vegetable soup from Tuscany.
6. Florentine Classic: Bistecca alla Fiorentina Fresh off the grill, this steak is crispy on the outside and pink on the inside.
7. Salad of Porcini Mushrooms Constantin Fischer combines culinary delights of the forest with a crisp salad. Salad
8. Lentil Salad with Salsa This salad is perfect for lunch at home or at the office. Salad
9. Warm Steak Salad This juicy steak salad takes centre stage at any garden party. Salad