Tuscan Bread Salad
Chop the onion into rings and soak in the other bowl with the water and vinegar to make them softer and easier to digest.
Squeeze the bread of any excess liquid, then crumble and add to the datterini passata, with some oil, salt, and the finely chopped basil.
Clean and dice the celery. Chop the anchovies finely and add to the bread mixture. Add another dash of oil and a pinch pepper and mix well.
200 g of Petti sieved organic datterini passata “Il sublime”
1 red onion
5 or 6 anchovies
extra-virgin olive oil
white wine vinegar