New| Panzanella with Fried Onions and Pecorino | |||||||||||||||||||||||||||||||||||||||||||||||||
| Serves : 4 person(s) | |||||||||||||||||||||||||||||||||||||||||||||||||
| Ingredients | |||||||||||||||||||||||||||||||||||||||||||||||||
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| Preparation Method | |||||||||||||||||||||||||||||||||||||||||||||||||
For the batter, combine equal parts cake flour and cornstarch and dissolve in the beer. Add a pinch of salt. Soak bread in the water and vinegar, squeese it out and dress with cherry tomatoes, basil, cucumber rounds, sliced celery, salt, pepper and extra virgin olive oil. Cut the pecorino into razor-thin slices. Slice the onion into rings, dip them into the batter and fry until crisp. Place a ring mold on each plate, fill it with bread salad and garnish with crisp oven-dried bread, pecorino slices and fried onion rings. Complete with a drizzle of olive oil. |
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