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Panzanella salad with baked ricotta

Vincenzo's Plate · ♥ 127 likes · 7.6K views · 5 min video

Read about ricotta in the BrightCulinary Book

Panzanella salad with baked ricotta, from the video
Timestamp
Ingredients
Method
Techniques
▶ 1:00
  • 3 whole tomatoes
  • 1 bunch basil
  • 1 cloves garlic
  • crisp bread
  • baked ricotta
  • balsamic vinegar
  • vinegar glaze
  • extra virgin olive oil
Break the crisp bread into a bowl, pour over extra virgin olive oil and a little balsamic vinegar, mix and set aside to marinate.
Marinating the breadMarinatingRead
▶ 1:14
Cut the tomatoes into slices, then into small pieces; cut the garlic very small.
▶ 1:45
Add the garlic and tomatoes to the bread with a little basil and mix well.
Tomatoes, garlic and basilSlicingRead
▶ 1:45
  • pepper
  • table salt
Season with pepper and generously with salt, then oregano and sage; mix well.
▶ 2:17
  • oregano
  • sage
Add extra virgin olive oil and more balsamic vinegar.
Seasoning and dressing
▶ 2:41
Break in the baked ricotta by hand, keeping some aside, and mix.
Adding the baked ricotta
▶ 3:00
Plate the salad, top with the reserved ricotta and fresh basil, and finish with balsamic glaze.
Plating and the balsamic glaze