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Panzanella with strawberries, tomato jelly and celery

Panzanella with strawberries, tomato jelly, and celery. For the tomato jelly, Mutti passata is used.

No canned tomato is as beautifully red and naturally flavored as those from Mutti. All tomato products are made from 100% Italian tomatoes. To peel the tomatoes, they are peeled (unique cold peel technology) instead of boiled: this preserves the flavor of the fresh tomato!

Ingredients

400gTuscan bread, sliced
200gMutti passata
4Gelatin sheets
3Raspberry vinegar
10Strawberries
3Shallots
Fresh basil
Extra virgin olive oil
Salt and pepper
2Celery

Preparation

  1. First make the tomato jelly: soak the gelatin leaves in cold water for 10 minutes. Squeeze out the water and place them in a bowl with a few tablespoons of hot water until fully dissolved.
  2. Add the gelatin to the passata and pour into a rectangular container, cover the container with plastic wrap, and leave in the refrigerator for 4 hours (or until the gelatin has set).
  3. Clean the celery, cut into strips, and place in a salad bowl. Do the same with the shallots.
  4. Place the bread without crusts in a bowl, together with a solution of water and raspberry vinegar until all the liquid is absorbed, without the bread becoming completely soaked.
  5. Squeeze out the excess liquid from the bread, break the bread into fairly large pieces, and place them in the salad bowl.
  6. Cut the strawberries and the tomato jelly into cubes and add them.
  7. Mix all the ingredients together, add a generous amount of basil leaves, and season with oil, salt, pepper, and some more vinegar to taste.
  8. Let the salad rest in the refrigerator for at least an hour to allow the flavors to develop and serve at room temperature.