Brunch
By:
Csaba dalla Zorza
Crunchy Panzanella With Rovagnati Parma Dry Cured Ham
Time:
Difficulty:
5 min
INGREDIENTS
(4 people)
7 oz of home baked bread
5,3 oz of Rovagnati Parma dry cured ham
1 red onion
1 bunch of cherry tomatoes
1 cucumber
1 bunch of basil
Olive oil
White wine vinegar
Salt and pepper
7 oz of home baked bread
5,3 oz of Rovagnati Parma dry cured ham
1 red onion
1 bunch of cherry tomatoes
1 cucumber
1 bunch of basil
Olive oil
White wine vinegar
Salt and pepper
Slice bread in little cubes and toast it in a pan without any fat.
Slice both onion and cucumber. Cut each cherry tomatoes in four parts each.
Rip Rovagnati Parma dry cured ham by hand or cut it in little strips with a knife. Coarsely mince basil.
Mix all the ingredients (bread, vegetables and Rovagnati Parma dry cured ham) together in a bowl and drizzle it with salt, pepper, vinegar and olive oil. Mix and serve.
Slice both onion and cucumber. Cut each cherry tomatoes in four parts each.
Rip Rovagnati Parma dry cured ham by hand or cut it in little strips with a knife. Coarsely mince basil.
Mix all the ingredients (bread, vegetables and Rovagnati Parma dry cured ham) together in a bowl and drizzle it with salt, pepper, vinegar and olive oil. Mix and serve.
INGREDIENTS
(4 people)
7 oz of home baked bread
5,3 oz of Rovagnati Parma dry cured ham
1 red onion
1 bunch of cherry tomatoes
1 cucumber
1 bunch of basil
Olive oil
White wine vinegar
Salt and pepper
7 oz of home baked bread
5,3 oz of Rovagnati Parma dry cured ham
1 red onion
1 bunch of cherry tomatoes
1 cucumber
1 bunch of basil
Olive oil
White wine vinegar
Salt and pepper