Panzanella with salame al tartufo

Panzanella with salame al tartufo

Total: 35 min. | Active: 35 min.
Nutritional value / person: 841 kcal
, Fat: 59 g
, Carbohydrate: 47 g
, Protein: 24 g


4 people


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:

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2 tbsp olive oil
300 g bread, cut into approx. 2 cm cubes
60 g pine nuts
2 fennel, very thinly sliced
2 spring onions, cut diagonally into rings 1 cm wide


6 tbsp balsamic vinegar
6 tbsp olive oil
1 tsp sea salt
a little black pepper


200 g dried tomatoes in oil, drained
85 g caper berries, drained, possibly halved
½ bunch flat-leaf parsley, finely chopped

To serve

100 g Mozzarellas di bufala (buffalo mozzarella), roughly torn
170 g Fine Food Salame al tartufo , thinly sliced
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How it's done

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Heat the oil in a pan. Add the bread cubes and pine nuts, fry until golden brown. Add the fennel and spring onions, stir fry for approx. 4 mins, remove.


Combine the balsamic and oil in a bowl, season.


Add the vegetables, bread, tomatoes, capers and parsley to the dressing, combine.

To serve

Divide the salad between 4 plates. Arrange the mozzarella and truffle salami on top.

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