“Panodori”
I’ve come back home in Tuscany for 5 days, and it must have inspired me this recipe. However, when I came back to where I live I couldn’t find here the proper unsalted tuscan bread. The following is a recipe “fusion”, very tuscan and experimental.
Ingredients:
(serves 1)
– 60 gr bread
– 2 tomatoes
– 50gr corn
– 1c extra virgin olive oil
– onion to taste
– chives to taste
Method:
Hollow the tomatoes out: if pretty ripe, you can just cut the top and empty them with a teaspoon. Gather the juice and the flesh in a bowl. In the same bowl, reduce the bread to crumbles. I think your best option for the bread would be the typical tuscan unsalted 3/4 days old bread.
Add corn, onion, finely cut, and chives.You may want to ad some salt. Stuff the tomatoes with this mixture, let them rest in the fridge for half an hour and serve.
Naturally, this recipe can me subject to numerous variations: capers and basil, olives…I think the bread stuffing is blissful! No need to say is fresh and light, but nutritiuos and filling at the same time. And it’s really tuscan-style!
GOOOOD!! I come from Tuscany (as you do, I understand), and this is a deliciuos new version of panzanella! I’ll definitely try them out