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INGREDIENTS |
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Dry homemade bread |
300 |
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g |
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Red onion |
1 |
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Salad tomatoes |
300 |
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g |
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Cucumber |
1 |
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Celery |
1 |
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Stick |
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Basil |
7 |
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Leaves |
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Extra-virgin olive oil |
3 |
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Spoonfuls |
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Red-wine vinegar |
1 |
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Spoonful |
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Canned tuna (in oil) |
150 |
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g |
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PREPARATION |
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| 1. |
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Put the bread in a large bowl and add cold water. Let it soak for 30 min. |
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| 2. |
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In the meantime, slice the cucumbers and onions. Chop the tomatoes and celery stocks into cubes; break the tuna into little pieces. |
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| 3. |
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Take hold of the bread with both hands and squeeze to eliminate as much water as possible. Break it into pieces and place them into a high-sided serving dish. |
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| 4. |
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Pour the cut and sliced ingredients on the bread. Sprinkle with chopped basil and dress with salt, oil and vinegar. |
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CHEF'S NOTE |
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This is also great to eat when it's warm, and it's fun to invent new versions by adding whatever takes your fancy. However, an interesting note: in Florence they never add tuna. |
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For this menu, delicate, yet full of personality, we recommend a well-balanced, dry wine like Cirņ bianco DOC (Denominazione d'Origine Controllata / Quality wines produced in a specific region) |
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