Ingredients

• 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.