Ingredients
For the panzanella:
- Arbi Seafood Mix (seafood mix for first courses and starters)
- 1 medium cucumber
- 350g courgettes
- 2 carrots
- 1 red onion
- 1 bunch basil
- about 500g stale bread (not too hard)
- salt and pepper to taste
- extra virgin olive oil
- white wine vinegar
- mint leaves (optional)
For the Arbi Seafood Mix
- 2 garlic cloves
- dry white wine
- extra virgin olive oil
Preparing the panzanella
- Prepare the Arbi Seafood Mix following the instructions on the packet.
- Meanwhile wash the vegetables, cut the carrots and cucumbers (without peeling them) into small cubes.
- Cut the onions into thin rings, then soak for about ten minutes in a bowl with water and a little vinegar to make them more delicate and digestible.
- Cut the bread into cubes of about 1 cm, put them in the oven on a tray and leave to cook until "crunchy".
- Place the bread, vegetables, basil, a little vinegar, the Arbi Seafood Mix, a drizzle of extra virgin olive oil, salt and pepper to taste in a bowl and gently stir all together.
- Serve the panzanella in an airtight glass jar to show off the ingredients. In this way you will maintain the temperature of the dish, which must be cold, especially on a hot summer day (you can also use the container to serve a hot dish – such as a fish stew – to maintain the temperature for longer).
- For a fresher taste add a few leaves of mint
