Panzanella with Squid and Monkfish

Panzanella with Squid and Monkfish is a creative twist on the classic Tuscan dish, blending flavors from the land with those of the sea. Here follows the recipe:

Ingredients

• 200 g of stale bread, preferably Tuscan bread
• 400 g of cleaned squid
• 300 g of monkfish
• 250 g of cherry tomatoes
• 1 cucumber
• 1 red onion
• Fresh basil to taste
• Juice of half a lemon
• White wine vinegar to taste
• Extra virgin olive oil to taste
• Salt and pepper to taste

Preparation

1. Start by cutting the bread into cubes and place them in a large bowl. Sprinkle with a bit of water and white wine vinegar, just enough to soften the bread without soaking it.

2. Clean the squid by removing the skin and innards, and cut them into rings or strips. Cut the monkfish into cubes.

3. Cook the squid and monkfish in a pan with a drizzle of olive oil, a clove of garlic, salt, and pepper, until they are golden. Then let them cool down.

4. Cut the cherry tomatoes in half, slice the cucumber into thin rounds, and finely slice the red onion.

5. Combine the softened bread, cherry tomatoes, cucumber, red onion, and hand-torn basil in a large salad bowl. Add the cooked squid and monkfish.

6. Dress with extra virgin olive oil, lemon juice, salt, and pepper, and mix well all the ingredients.

7. Let your panzanella with squid and monkfish rest in the refrigerator for at least 30 minutes before serving, so the flavors have time to meld together.

Curiosity

The original panzanella is a humble dish, born as a way to reuse stale bread. Its seafood version reflects the creativity and adaptability of Italian cuisine in combining traditional ingredients with innovative and varying flavors each time.