Today, a “Fusion Recipe,” including Italy and Spain, with two soups based on vegetables, mainly tomatoes and cucumbers, and bread; Panzanella Tuscan and Andalusian Gazpacho. Two soups that are served cold and in which perfectly blend the flavors and textures, semi-liquid and solid for the Gazpacho and crisp Panzanella ….. enriched by the taste and softness of the scallop ….. to melt even more, across the sea, these recipes. The recipe that I propose is not an invention of mine, I admit it! I tasted this dish at a restaurant in a mountain resort, Kro, in Pontagna of Temu ‘, in Valcamonica ….. and I was thrilled! Play the recipe and ‘was not easy because it is simple and see how it is‘ beautiful:
Ingredients for 4 people:
Panzanella: 3 firm ripe tomatoes of medium size, about 300 grams of stale bread, 1 red onion, 1 small cucumber, 2 tablespoons of apple cider vinegar, 1 tablespoon olive oil, salt and pepper.
Gazpacho: I followed the recipe has already been published in my blog that you find in the “recipes of friends, the gazpacho Federica.”
4 scallops
Preparation of Panzanella: deprive the slices of bread crust and place them in a bowl to soften them with water and vinegar. Add a little water, about 2 cups of coffee with a tablespoon of apple cider vinegar, the bread should be just soft.
Wash the tomatoes, cut into small pieces and remove the seeds. Peel the cucumber, cut it into two separate areas along its length and to draw thin slices. Peel the onion, cut into wedges and create 4 thin slices: leave the sliced onion to soak in a cup of cold water with a tablespoon of apple cider vinegar for about 15 minutes. Squeeze the bread and place in a bowl along with the chopped tomatoes, cucumber slices and onion, a tablespoon of olive oil, a pinch of salt and one of pepper. Stir well and leave the covered container in the refrigerator for at least half an hour. Cook the scallops with a basting brush a non-stick pan: 6-7 minutes on each side will be sufficient. Lightly salt after cooking.
To assemble the dish by placing the panzanella in a coppapata placed in a dish: Panzanella good press in pastry rings, add a ladle of Gazpacho in the pot, remove the pasta bowl gently to unmold and serve the panzanella placing the scallops on the cylinder of panzanella.
