Rustic Zampanella is a variant of the Abruzzo zampanella composed of stale bread soaked in water, seasoned with tomatoes, olive oil, salt, and onion.
Without realizing it, after taking the photo, I noticed that the photos are also very similar, but never mind!
This time, however, I propose a super tasty variant; I had some leftover buns that were drying out, so I toasted them and then created a super recipe!!
Try to use stale bread that is not too dry, otherwise you will also have problems cutting it to cook it before seasoning.
It is really simple to make and is often prepared precisely because there is too much stale bread at home, but I would make it every day, I like it too much!
Make it yourself and you’ll see how good it is!
If you make this or any other of my recipes on my blog, feel free to send me your photos and I will post them on my Facebook page with your name.
About 389 Kcal per person
- Cost: Economical
- Rest time: 30 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients for making the Rustic Zampanella
- 10 1/2 oz stale bread (better if they are rolls)
- to taste salt
- 1/3 cup extra virgin olive oil
- 1/2 onion
- 14 oz tomatoes (salad or cherry tomatoes)
- to taste basil
Preparation of Rustic Zampanella
Take the stale bread, cut it into strips and then into cubes, place them on a baking sheet, and bake at 212°F for about 30-45 minutes, when they have a nice color and are dry enough, turn off and let cool.
Alternatively, we can cook them over medium-low heat in a pan, moving them often to avoid burning.
In a bowl put the toasted bread, season with salt, part of the extra virgin olive oil, and mix well.
Wash the tomatoes and cut them into medium pieces, season them separately with basil and the remaining oil, add the sliced onion and mix well.
Combine everything with the bread, mix, and let it marinate in the refrigerator for at least 30 minutes before serving.
As soon as the time is up, we can serve it and you’ll see what a success!
