Panzanella salad with pumpkin and salami – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 490, total fats 28 g., saturated fats g., proteins 16 g., carbohydrates 46 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Photo of the dish: РайанDausch Time: 40 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4.5 tbsp. peeled and diced butternut squash (about 700gr.)
- 1/4 Art. olive oil
- Salt and ground black pepper
- 4.5 tbsp. diced olive bread (or other bread with a thick crust)
- 100 gr. chopped 1.5 centimeter cubes sharp salami
- 1 chopped in half and then finely chopped small fennel head and 0.5 tbsp. green fennel
- 1 finely chopped celery stalk
- 1 tbsp. chicken broth
- 3 tbsp. l red wine vinegar
- 340 gr chopped canned fried red sweet peppers (without juice)
- 2 tbsp. l chopped fresh marjoram or oregano
- 2/3 Art. grated Eishago cheese (about 60 gr.)
Recipes with similar ingredients: nutmeg pumpkin, asyago cheese, salami, wine vinegar, sweet pepper, ciabatta bread, fennel onion, celery, oregano
Recipe preparation:
- Preheat the oven to 220 ° C. Grease a baking sheet 1 tbsp. l olive oil and put a pumpkin on it; season with salt and pepper. Bake until the pumpkin softens and podgold, about 20 minutes (mix in the middle of cooking). Shift on a plate and let cool. Put bread and bake on a baking sheet, until it dries slightly, 8-10 minutes; sprinkle large bread a bowl.
- At this time, heat in a large frying pan over medium heat. the remaining 3 tbsp. l olive oil. Add salami and cook, until fried, about 5 minutes On a plate covered with paper with a towel, using a slotted spoon, lay out the salami cubes from the pan, keeping in it the juice formed during frying.
- Add chopped fennel and celery to the pan and cook, stirring until softened and browned for about 10 minutes. Add chicken stock, wine vinegar, 0.5 tsp. salt and steam a pinch of pepper; cook by stirring until liquid is slightly will decrease in volume, about 3 minutes. Remove from heat and intervene canned peppers and marjoram. Pour the bread with the mixture and let soak for 2 minutes. Add pumpkin and salami and well mix. Garnish each serving of panzanella with Eishago cheese and fennel leaves.
