Florence Panzanella, weekend top lunch!
  • 800g stale bread
  • 1 red onion, Tuscan
  • 4 eggs
  • 2 large tomatoes salad
  • 1 bunch of basil
  • 2dl Tuscan extra virgin olive oil
  • 1dl red wine vinegar
  • Salt and pepper
  1. I crumbled the bread in a bowl and I doused with cold water
  2. I boiled the eggs with the shell, for 10 minutes from boiling
  3. I washed and cut the tomatoes into small cubes, onion slices and chopped basil with your hands
  4. In a bowl I mixed the squeezed bread, tomatoes, sliced onion, hard-boiled eggs cut into quarters, basil
  5. I seasoned with vinegar, oil, salt and pepper
Recipe by Kitchen in the city at http://recipes.hellomagazine.com/urbankitchen/2014/04/05/florence-panzanella-weekend-top-lunch/