{"id":2575,"date":"2024-07-03T15:33:18","date_gmt":"2024-07-03T13:33:18","guid":{"rendered":"http:\/\/localhost:8888\/lapettegola\/?p=2575"},"modified":"2025-01-28T20:56:41","modified_gmt":"2025-01-28T19:56:41","slug":"exotic-panzanella-salad-mango-mint","status":"publish","type":"post","link":"https:\/\/www.lapettegolabanfi.it\/en\/exotic-panzanella-salad-mango-mint\/","title":{"rendered":"Exotic panzanella salad with mango and mint"},"content":{"rendered":"\n<div style=\"height:44px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\u201cUna toscana ai Tropici\u201d: Panzanella esotica con mango e menta\" width=\"837\" height=\"471\" src=\"https:\/\/www.youtube.com\/embed\/aQVugz1dhtE?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div style=\"height:44px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong><strong>\u201cA Tuscan wine in the Tropics\u201d<\/strong><\/strong><\/p>\n\n\n\n<p>As a good Tuscan, one of my favorite dishes is undoubtedly panzanella salad. I can hear you saying \u201chere&#8217;s the usual panzanella recipe\u201d.<br>But no, I am going to surprise you. A few time ago I went to Brazil and there I finally realized what my favorite fruit is: mango!<br>I like it so much that I wanted to find a day to out it in salti recipes, too, such as the panzanella salad. The result was a dish where the contrast between the sweetness of the mango and the acidity of the cherry tomatoes and vinegar create a simply amazing mix. A tasty samba! You have to try it, I mean it.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-wide\"\/>\n\n\n\n<div class=\"wp-block-group boxed\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<p class=\"boxed\"><strong>What your need<\/strong><\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<ul class=\"wp-block-list\">\n<li>Stale Tuscan bread or a baguette<\/li>\n\n\n\n<li>1 red onion from Tropea<\/li>\n\n\n\n<li>200 g datterini tomatoes (red, yellow, orange\u2026)<\/li>\n\n\n\n<li>1 ripe mango<\/li>\n\n\n\n<li>125 g DOP buffalo mozzarella from Campania<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<ul class=\"wp-block-list\">\n<li>basil leaves<\/li>\n\n\n\n<li>extra virgin olive oil<\/li>\n\n\n\n<li>1 tablespoon balsamic vinegar (white)<\/li>\n\n\n\n<li>Salt to taste<\/li>\n\n\n\n<li>freshly ground pepper<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-wide\"\/>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"has-text-align-left\"><strong>How I make it<\/strong><\/p>\n\n\n\n<p>In a bowl, I mix oil, vinegar, salt and Pepper. I stir everything and make a nice vinaigrette. Then I slice the Tropea red onion into rings and I put them in the bowl, mixing again.<br>I cut the bread into irregular pieces and bake it at 200\u00b0 for a few minutes, to make it crunchy. In the meantime, I cut the mozzarella and mango into cubes, and cut the cherry tomatoes in half.<br>I combine everything in the bowl together with the crunchy bread. You will make a great impression with this aperitif: I promise!<\/p>\n\n\n\n<div style=\"height:64px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div style=\"height:42px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>\u201cA Tuscan wine in the Tropics\u201d As a good Tuscan, one of my favorite dishes is undoubtedly panzanella salad. I can hear you saying \u201chere&#8217;s the usual panzanella recipe\u201d.But no, I am going to surprise you. A few time ago I went to Brazil and there I finally realized what my favorite fruit is: mango!I [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2578,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[22],"tags":[],"class_list":["post-2575","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pairing-suggestions"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.8.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recipes \u2014 La Pettegola | Exotic panzanella salad<\/title>\n<meta name=\"description\" content=\"A Tuscan wine in the Tropics\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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