componentHistory unverifiedscratch: kitchen
Panzanella base
panzanella-base · salad · Italian
About
Torn toasted bread tossed with ripe tomato, cucumber, onion, and a sharp vinaigrette.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
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Uses
- Toasted bread 150 g
- Diced tomato 250 g
- Cucumber 120 g
- Diced onion 40 g
- Emulsified vinaigrette 60 g
- Basil 10 g
Preparations used
Used in
- Panzanella dish
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Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 250.0 g Tomatopath panzanella-base → diced-tomato → tomato
- 120.0 g Cucumberpath panzanella-base → cucumber
- 89.4 g Bread flourpath panzanella-base → toasted-bread → lean-bread-basic → bread-flour
- 58.1 g Waterpath panzanella-base → toasted-bread → lean-bread-basic → water
- 40.0 g Yellow onionpath panzanella-base → diced-onion → yellow-onion
- 39.6 g Olive oilpath panzanella-base → vinaigrette-classic → olive-oil
- 13.2 g Red wine vinegarpath panzanella-base → vinaigrette-classic → red-wine-vinegar
- 10.0 g Basilpath panzanella-base → basil
- 4.4 g Shallotpath panzanella-base → vinaigrette-classic → diced-shallot → shallot
- 2.2 g Dijon mustardpath panzanella-base → vinaigrette-classic → dijon-mustard
- 1.8 g Saltpath panzanella-base → toasted-bread → lean-bread-basic → salt
- 0.7 g Saltpath panzanella-base → vinaigrette-classic → salt
- 0.6 g Instant yeastpath panzanella-base → toasted-bread → lean-bread-basic → instant-yeast