Panzanella a modo mio

Back after 3 weeks in France and Belgium! In France the kids enjoyed seeing their grands parents, picking up some plums and apples from trees, fishing from the pond, playing with Cracotte the cat, having fun in the swimming pool at day and night, and me watching cuisine.tv ;-). While in Belgium it was my time, my joy, I recharged my batteries. Alone with the kids from Bruxelles, Grimbergen to Liège…a big deep breath….mmmh! Oh! talking about that there is a shop in Bruxelles named MMMMH! (I am not joking) 4 M 1 H (hey, can be tough to remember the numbers of M or H). 2 floors, huge kitchens, almost everything about food, they even propose team building around cooking theme.I got crazy there, even a kid section… can’t wait to go there again.

Jack improved a lot his french over there…it’s scary. A couple of weeks before leaving when I baned him to do something he was saying to his dad « mama è cattiva », mom is nasty…ok lack of vocabulary (…I hope??!!). We explained him that he has to say that his mom was getting on his nerves (maman tu m’énerves) or that I was frustating him (tu me contraries maman). SOOO! one day while I was with some friends in Liège, all the kids starting to draw. He was so quiet that I had to check at him. He found a glue stick…. With all his care he was putting some glue all over on the sheet:

-« mais qu’est ce que tu fais???!!! » (But what are you doing???!!!)

-« Maman! je décolle la colle » (Mummy I unstick the stick)

After I explained him in all the possible ways that this operation was technically impossible, I had to remove it from his sticky hands. Frustation:

-« Rhooo, RHHHHHOOOOOOO, RRRRRRRRRRHOOOOOOOOOOO Mais tu m’EnERvEs maman, TU M’ENEEEERVEEEEEEESSS« 

(I am still laughing at that…and I am not nasty anymore ;-)). The same day, I gave Joséphine to a friend, she walked a little away with her in her arms. Jack came at me, crying, taking my hand and showing my friend:

« Mamannnn, elle s’en va avec Joséphine » (Mum, she is leaving with Joséphine)

He just loves his baby sister…cute no??!!

Yesterday I received a really nice new too, I won the DMBLGIT award for aesthetic photo…YEAHHH! I am so so so pleased because I always admire at bloggers that had some, and it is my turn (you can check at the winners here). So thank you again to all judges of the jury and congratulations to the winners. I still have to solve the thumbnails, pictures and co on the sidebar of my blog…(can’t fix it out I don’t know why??!!), so I cannot put the badge yet, but that’s the picture that won!

Now stop with the blabla, the recipe: the panzanella. It a fresh vegetables dish from Toscany,with dry bread, tomatoes, cucumber and onions as basic ingredients. There is many recipes (check here) which can also involve caper and/or anchovies, which I chose not to put here. The best way is to prepare it 3-4 hours in advance if you decide not to add water to the bread to soften it (what I did! like this the bread just soaked the vegetables juices).

Panzanella

  • 150 g stale bread
  • 150g cherry tomatoes
  • 1 cucumber
  • 1 red onion
  • 1 clove garlic
  • salt
  • 6 tbsp. olive oil
  • 2 tbsp wine vinegar
  • Fresh  basil
  1. Cut bread into cubes (2cm).
  2. Wash tomatoes and cucumbers. Cut the tomatoes into 2. Peel the cucumber, cut lengthwise into 4 and remove the seeds. Then cut into cubes (1 cm). Chop onion
  3. Peel the garlic and mash.
  4. In a bowl add the bread, onion, tomato and cucumber. Mix.
  5. In another bowl mix together the garlic, oil, vinegar and a pinch of the elements. Pour the dressing into the 1st bowl.
  6. Keep refrigerated for at least 3 hours. Sprinkle basil on top and serve chilled.

Panzanella

  • 150 g de pain rassis
  • 150 g de tomates cerises
  • 1 concombre
  • 1 oignon rouge
  • 1 gousse d’ail
  • sel
  • 6 c. à s. d’huile d’olive
  • 2 c.à s. de vinaigre de vin
  • Basilic frais
  1. Couper le pain en cube (2cm).
  2. Laver les tomates et le concombre. Couper les tomates en 2. Peler le concombre, le couper dans la longueur en 4 et enlever les graines. Le détailler en cubes  (1 cm). Hacher l’oignon
  3. Peler la gousse d’ail et la piler.
  4. Dans un saladier ajouter le pain, l’oignon, tomates et concombre. Mélanger.
  5. Dans un bol mélanger ensemble l’ail, l’huile, le vinaigre et une pincée desel. Verser la vinaigrette dans le saladier.
  6. Réserver au frais pendant au moins 3 heures. Servir très frais.

Panzanella

  • 150g di pane raffermo (o pizza bianca rafferma)
  • 150g di pomodorini ciliegini
  • 1 cetriolo
  • 1 cipolla rossa
  • 1 spicchio di aglio
  • sale
  • 6 cucchiai olio d’oliva
  • 2 cucchiai di aceto di vino
  • Basilico fresco
  1. Tagliare il pane a cubetti (2 cm).
  2. Lavare pomodori e cetrioli. Tagliare i pomodori a 2. Sbucciare il cetriolo, tagliate nel senso della lunghezza in 4 per eliminare i semi. Poi tagliare a cubetti (1 cm). Tritare la cipolla
  3. Sbucciate l’aglio e schiacciare.
  4. In una ciotola aggiungere il pane, cipolla, pomodoro e cetriolo. Mescolare.
  5. In un’altra ciotola mescolare insieme l’aglio, olio, aceto e un pizzico di elementi. Versare la salsa nella prima ciotola.
  6. Conservare in frigo per almeno 3 ore. Cospargete di basilico e servire fresco.
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3 comments to Panzanella a modo mio

  • la photo est superbe !

  • Béné

    Waouw look so good !!!
    Sono sicuro che buonissimo … Rien que de voir, c’est savourer.
    Slurp ;-)

  • Valérie

    Tout ça paraît très bon. Je ne connaissais pas mais je vais tester, dès que j’aurai du pain rassis car pour l’instant de retour de vacances, le frigo est vide!!!

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