Summer recipes that taste like holidays.
Italy: Panzanella (bread salad)
The Tuscan bread salad is just right for a lunch break or to bring along to a barbecue. It fills you up, but is not too heavy on the stomach due to the vegetables and the light dressing. And the best thing: it is super easy! All you need is a pan, a bowl and half an hour of time. And, if you still have some older bread that is far too good to throw away, great - it works perfectly here!
Ingredients (serves 4 pers.):
- approx. 500 g ciabatta (or stale, dry white bread, rolls ...)
- 5-7 tablespoons olive oil
- 250 g cocktail tomatoes
- 1 cucumber
- 1 garlic clove
- a handful of salad, e.g. rocket or lollo rosso
- 1 red onion
- 1 small handful of chopped basil
- 3 teaspoons Italian herbs dried
- 1-2 tablespoons of capers
- 1/2 tablespoon salt and pepper
- 2-3 tablespoons red wine vinegar
- 1. Cut the white bread into small cubes, heat 2 tablespoons of olive oil in a large pan and fry the bread cubes in it at medium heat until they are nice and crispy. Turn them every now and then.
- Peel the onion and slice it finely. Wash the tomatoes and cucumber. Cut the tomatoes in half. Remove cucumber seeds with a small spoon. Dice cucumber.
- Chop garlic clove finely. Mix with the remaining olive oil, capers, herbs, salt and pepper. Add tomatoes, onion and cucumber cubes to the sauce. If you like it hot, chop a pepperoncino and add it to the sauce.
- Finally, wash and chop the salad and add it to the bowl and mix it with the fried bread cubes. Add the fresh basil only at the very end. Leave the salad to stand. The pieces of bread become softer the longer the salad rests.
Spain: Traditional Spanish Tortilla
The tortilla has the status of a national dish in Spain and is served throughout the country. Crispy on the outside, soft on the inside, this is perhaps the most beautiful way to prepare potatoes!
Ingredients (for 4 pers.):
- 1 kg potatoes, mainly waxy
- 300 g onions
- 8 eggs
- 500 ml olive oil
Important for preparation:
- - A non-stick pan with 24 cm diameter
- 1. Peel the potatoes, cut them into 1cm cubes and sprinkle with a teaspoon of salt. Chop the onions finely.
- Heat about 250 ml olive oil in a frying pan and add the potato cubes so that they are just covered with oil. The potatoes should not "fry" in the olive oil, but cook slowly and become soft - to do this, turn the temperature down to medium heat and cook the potatoes for about 12 - 15 minutes (do not let them brown!) After about 10 minutes add the onions and fry them in the oil
- Place the eggs in a bowl and mix well with a wooden spoon or whisk and add salt. The tortilla becomes particularly fluffy if a little air is whipped into the egg mixture.
- Separate the cooked potatoes from the olive oil with a sieve, if possible add the potatoes and onions to the eggs in the bowl and leave to stand for 3 - 5 minutes.
- Heat approx. 2 - 3 tbsp. olive oil on medium heat. Put the mixture of potatoes and eggs into the hot pan. When the mixture starts to brown (do not let the eggs falter), turn the tortilla over.
- Place a (slightly oiled) plate on top of the tortilla and turn the pan over so that the tortilla lies on the plate. Then let the tortilla slide into the pan. Now fry the other side again until it turns brown. Do not turn the heat too high, otherwise the tortilla will be too brown on the outside and raw on the inside.
- Now the tortilla is ready and can be served! Best on a large plate and cut into pieces like a cake!