Seafood Panzanella

Method

1. Cut the Tuscan bread into cubes. If the bread is soft, use everything; if hard, remove the crust first.
2. Place the bread in a bowl, moisten with a little water and a tablespoon of apple cider vinegar (or white wine vinegar/lemon). Mix and let it soften.
3. Peel and dice the cucumber into small cubes.
4. Peel and slice the Tropea red onion into thin julienne strips.
5. Cut the oxheart tomato into small wedges, removing the core if desired.
6. Tear fresh basil leaves by hand and add to the bread.
7. Add a generous amount of extra virgin olive oil to the bread and vegetables. Mix well.
8. Clean the shrimp: remove the head, shell, and devein. Clean the calamari: remove the cartilage and cut into rings.
9. In a frying pan, heat olive oil. Add 2 cloves of garlic (in their skins), 1 chili pepper, and a few parsley stems.
10. Add the seafood and cook over high heat for about 5 minutes, then add salt and pepper. Continue cooking for another 4-5 minutes.
11. Remove the garlic cloves, chili, and parsley stems. Let the seafood cool completely.
12. Add the cooled seafood and its cooking liquid to the bread and vegetable mixture.
13. Season with salt to taste and mix everything thoroughly.
14. Let the panzanella rest for at least 10-15 minutes before serving. Garnish with fresh basil.