The Abruzzo Zampanella is a typical dish from Abruzzo made of stale bread soaked in water, seasoned with tomatoes, olive oil, salt, and onion.
Generally, the tomatoes are slightly crushed on the bread, but in this recipe, I didn’t do that; I like to taste the tomato pieces more.
You can use cherry tomatoes or typical Abruzzo tomatoes… the Abruzzo pear tomato.
On those hot days when you don’t feel like cooking and maybe want to prepare something fresh and especially quick, it’s ideal!!!
It’s a simple recipe but, in my opinion, with an unparalleled taste, especially if we have the chance to get local tomatoes and not the ones bought whose taste is not the best!
This way, you’ve also solved how to use stale bread.
Try it and let me know!
Follow the recipe and if you replicate it, or replicate other recipes from my blog, send me the photos, and I will put them on my Facebook page with your name.
About 380 Kcal per person
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: No cooking
- Cuisine: Regional Italian
- Region: Abruzzo
Ingredients for making the Abruzzo Zampanella
- 10.5 oz stale bread
- to taste salt
- 6 tablespoons extra virgin olive oil
- to taste onion
- 7 oz salad tomatoes, or cherry tomatoes
- a few basil leaves
Preparation of the Abruzzo Zampanella
Take the stale bread, soak it in water for a few minutes, just as it begins to soften, divide it into pieces and let it drain in a colander.
Alternatively, if you have already sliced stale bread, quickly wet it under water and let it drain.
Separately, wash and cut the tomatoes into pieces, season with a few basil leaves, finely chopped onion, salt, and extra virgin olive oil, and mix well.
Season the bread with extra virgin olive oil, salt, and combine it with the already seasoned tomatoes.
It takes more time to explain than to do it, in no time at all, we will have it on the table.
