200°C · 10-20 minAllergens
Gluten
Lactose
Ei
SulfietSummer Panzanella
We often make Panzanella in the kitchen as a lunch dish, featuring sweet tomatoes, fresh basil, mozzarella, crispy baked sourdough bread, and good extra virgin olive oil. Inspired by this, I am delighted to cook this summer dish for you today. Different types and colours of tomatoes give the Panzanella a cheerful hue. I make croutons from the bread that you can add to the salad at home, ensuring it maintains a lovely texture. You'll also receive polenta with Parmesan cheese.
Cherry tomato, cucumber, yellow cherry tomato, tasty tom vine tomato, red onion, fresh basil, Kalamata olives, capers, garlic powder, mini mozzarella, Parmesan cheese, pasteurised free-range egg, polenta (cornmeal), multigrain sourdough bread (wheat flour, rye flour and sourdough, barley, yeast), organic vegetable stock, extra virgin olive oil, red wine vinegar, butter, pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, sulfiet.
Microwave
Mix the salad with the croutons and mozzarella and let it sit for a moment. Meanwhile, heat the polenta uncovered on the baking paper for 2-4 minutes. The salad is served cold.
Oven — 200°C, 10-20 minMarleen's choice
Mix the salad with the croutons and mozzarella and let it sit for a moment. Meanwhile, heat the polenta uncovered on the baking paper for 10-20 minutes. Disposable containers cannot go in the oven, so transfer to an oven dish. The salad is served cold.