Grilled Mormore and panzanella recipe with green olives and cucunci – Italian Cuisine

Grilled Mormore and panzanella recipe with green olives and cucunci


  • 2 murmurs of 400-600 g each
  • 200 g mini perino or piccadilly cherry tomatoes
  • 100 g homemade Tuscan bread
  • 80 g green olives
  • 1 red spring onion
  • 1 cucumber
  • sugar
  • White wine vinegar
  • caper fruits (cucunci)
  • sage
  • rosemary
  • basil
  • lemon
  • salt
  • extra virgin olive oil

To prepare grilled murmurs and panzanella with green olives and cucunci, mate boil 30 g of vinegar (3-4 tablespoons) with 10 g of sugar (1 tablespoon) and 1 tablespoon of water for a couple of minutes until a rather thick syrup is obtained .
squamate and eviscerate the murmurs.
Reduce thinly sliced ​​cucumber and diamond-shaped spring onion. Cut 8 caper fruits in half. Mix everything with the pitted green olives and season with oil and salt.
Cut the sliced ​​tomatoes, salt them lightly and sprinkle them with a little oil.
Eliminate the crust of the bread, cut it into cubes of about 2 cm and sauté it in a pan with a drizzle of oil to make it crispy and golden.
cushioned the belly of the murmurs with a slice of lemon, sage and rosemary, grease them on the surface and roast them on the hot plate for 3-4 minutes per side.
Jumbled up all the vegetables with the bread, seasoned with the sour syrup, salt, oil and completed with basil leaves.
serve the panzanella with the murmurs.

This recipe has already been read 197 times!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close