WWW.FREI-STYLE.COMPanzanella South Tyrolean Style
Ingredients
- 1/3 bunch green asparagus
- 5-10 fresh pea pods
- 10-15 strawberries
- 2 pieces Schüttelbrot (South Tyrolean crispbread)
- elderflowers
Marinade:
- 40 ml (2.7 Tbsp) asparagus juice (optional (otherwise more water/vinegar))
- 5 ml (1 tsp) elderflower vinegar
- 30 ml (2 Tbsp) water
- 10 ml (2 tsp) olive oil
- salt & pepper
Equipment: Juicer, Vegetable peeler, Bowl
Instructions
Elderflower vinegar:
- 1.Combine the flowers and vinegar in a jar. The flowers must be covered by the liquid.
- 2.Let the mixture steep in the fridge for about 24 hours, then filter the vinegar.
Asparagus:
- 1.Cut off the woody lower part of the asparagus. Keep it and run it through a juicer - pass it through a fine sieve and add a few drops of lemon juice to keep it green.
- 2.Shave the asparagus into fine strips with a vegetable peeler. Toss with a little oil and season with salt & pepper.
Peas:
- 1.Shell the fresh peas from the pods. Toss with a little oil and season with salt & pepper.
Strawberries:
- 1.Slice the strawberries.
Marinade:
- 1.Combine all ingredients in a jar and shake vigorously.
Schüttelbrot:
- 1.Roughly break 2 slices of the Schüttelbrot with your hands, toss in a bowl with the marinade, and mix now and then so the bread softens (it does not need to be fully soaked – it may keep some bite).
Panzanella:
- 1.Spread the soaked, seasoned bread over a plate – this will be your canvas.
- 2.Arrange the asparagus strips in waves over the bread. Scatter the peas on top.
- 3.Now add the strawberries and finally the fresh elderflowers over the salad.
- 4.Season to taste with the elderflower vinegar, oil, salt and pepper.
Notes
Tip from my kitchen: make the elderflower vinegar a day ahead, then on serving day everything comes together quickly. Toss the Schüttelbrot with the marinade only just before serving – that keeps it soft while holding its typical bite. Keep the pressed asparagus juice green with a few drops of lemon. Panzanella tastes best fresh and at summery temperatures.
Nutrition per serving: 120 kcal · 4 g protein
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook