Capasante Recipe
Sungold panzanella, corn saffron broth, black lime
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Ingredients
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Sungold Panzanella
Corn Saffron Broth
Black Lime
Method
Sungold Panzanella
- 1
- 2
Combine Ingredients
In a large bowl, combine the chopped Sungold tomatoes, cucumber, red onion, and basil leaves.
- 3
Dress the Salad
Drizzle olive oil and red wine vinegar over the vegetable mixture. Season with salt and black pepper to taste.
- 4
Add Bread
Tear the sourdough bread into bite-sized pieces and add it to the bowl. Gently toss everything together to combine, ensuring the bread absorbs the juices.
- 5
Let it Rest
Allow the panzanella to sit for at least 15 minutes to let the flavors meld.
Corn Saffron Broth
- 6
- 7
Add Corn and Stock
Stir in the fresh corn kernels and cook for 2 minutes. Then, add the vegetable stock and bring to a boil.
- 8
Infuse with Saffron
Once boiling, reduce heat and add a pinch of saffron threads. Allow the broth to simmer for about 15 minutes.
- 9
Season the Broth
Season with salt and black pepper to taste. Use an immersion blender to puree the broth until smooth, if desired.
Serve
- 10
Plate the Dish
In a shallow bowl, ladle the warm corn saffron broth. Top with a generous portion of the panzanella.
- 11
Garnish
Garnish with a whole black lime for an added touch of flavor.
- 12
Enjoy
Serve immediately and enjoy your Capasante!