Caponata panzanella

Caponata panzanella

Total: 15 Min. | Active: 15 Min.
vegan, lactose-free
Nutritional value / person: 366 kcal
, Fat: 20 g
, Carbohydrate: 36 g
, Protein: 6 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Bread

2 slices bread, cut into cubes
1 tbsp olive oil
1 garlic clove, pressed
¼ tsp salt

Panzanella

1 ½ tbsp balsamic vinegar
¼ tsp salt
a little pepper
190 g caponata
250 g cherry tomatoes, halved
½ bunch basil, roughly chopped
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How it's done

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Bread

Mix the bread with the oil, garlic and salt. Fry in a frying pan for approx. 5 mins. until crispy, stirring occasionally.

Panzanella

Pour the balsamic into a bowl, season. Add the Caponata, tomatoes, basil and croutons, mix together.

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