Pincimonio
6 servings
30 minutes
Panzanella is a traditional Italian dish symbolizing simplicity and freshness. Its roots lie in Tuscan cuisine, where fresh vegetables take center stage. The taste of this dish is light and refreshing, with crunchy notes of fennel, celery, and sweet peppers complemented by the rich aroma of olive oil. It is served as an appetizer or a light accompaniment to the main course, perfect for summer evenings or friendly gatherings. In Italy, panzanella often accompanies aperitifs, creating a harmony of flavors and textures. The simplicity of preparation makes it accessible to all, while the natural ingredients are ideal for healthy eating.
1
Slice the fennel stalk into small bite-sized pieces.
- Fennel: 1 piece
2
Peel the carrot and cut it into sticks.
- Carrot: 3 pieces
3
Clean the celery stalks from the leaves and cut them into large pieces.
- Celery stalk: 6 pieces
4
Cut the red, yellow, and green peppers into slices.
- Green bell pepper: 1 piece
- Bell pepper: 2 pieces
5
Pour oil into a small container, add salt and ground black pepper.
- Olive oil: 500 ml
- Salt: to taste
- Ground black pepper: to taste
6
Place the container in the center of a large dish or on a tray, arranging sliced peppers around the edge, alternating colors, as well as greens and other vegetables.
7
They eat greens and vegetables, dipping them in oil.
