Panzanella is a very old Tuscan tradition – a salad made with leftover bread, which would be unsalted, in the local style. It’s a summer dish, made when tomatoes and basil are good and plentiful. If you want to make it the day before you eat it, the flavours will have longer to infuse and it will taste even better. When you cook the sardines, it’s very important to get your grill pan really hot, otherwise they stick and you … Continue reading Sardines with panzanella (bread salad)