{"id":2980,"date":"2026-10-03T09:46:29","date_gmt":"2026-10-03T07:46:29","guid":{"rendered":"http:\/\/marcinolszewski.pl\/?p=2980"},"modified":"2026-10-03T09:46:29","modified_gmt":"2026-10-03T07:46:29","slug":"panzanella-prosta-kuchnia-umbrii-i-toskanii","status":"publish","type":"post","link":"https:\/\/marcinolszewski.pl\/index.php\/2026\/10\/03\/panzanella-prosta-kuchnia-umbrii-i-toskanii\/","title":{"rendered":"Panzanella &#8211; prosta kuchnia Umbrii i Toskanii"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"850\" height=\"740\" src=\"http:\/\/marcinolszewski.pl\/wp-content\/uploads\/2026\/10\/Panzanella.jpg\" alt=\"\" class=\"wp-image-2981\" srcset=\"https:\/\/marcinolszewski.pl\/wp-content\/uploads\/2026\/10\/Panzanella.jpg 850w, https:\/\/marcinolszewski.pl\/wp-content\/uploads\/2026\/10\/Panzanella-300x261.jpg 300w, https:\/\/marcinolszewski.pl\/wp-content\/uploads\/2026\/10\/Panzanella-768x669.jpg 768w\" sizes=\"auto, (max-width: 850px) 100vw, 850px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Cz\u0119sto poruszamy kwesti\u0119 nie marnowania jedzenia. Je\u017celi co\u015b zostaje, warto to wykorzysta\u0107 do stworzenia dania. Jak dawniej gospodyniom w Warszawie zostawa\u0142o mi\u0119so z roso\u0142u &#8211; robi\u0142y pyzy lub pierogi z mi\u0119sem. Jak w Krakowie zostawa\u0142y resztki pieczeni i sos &#8211; robiono maczank\u0119. Wiele sposob\u00f3w, wiele mo\u017cliwo\u015bci, tak samo w Umbrii i Toskanii, gdzie czerstwy chleb idealnie wpasowa\u0142 si\u0119 w robienie sa\u0142aty o nazwie Panzanella \ud83d\ude42 Dawniej Panzanella robiona tylko z trzech sk\u0142adnik\u00f3w (chleb, cebula, ocet). Wsp\u00f3\u0142cze\u015bnie sk\u0142ad zosta\u0142 nieco wzbogacony o kilka sk\u0142adnik\u00f3w. Zapraszam do gotowania \ud83d\ude42<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Sk\u0142adniki:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Chleb: 4-5 kromek czerstwego chleba pszennego.<\/li>\n\n\n\n<li>Pomidory.<\/li>\n\n\n\n<li>Czerwona cebula.<\/li>\n\n\n\n<li>Og\u00f3rki zielone.<\/li>\n\n\n\n<li>\u015awie\u017ce li\u015bcie bazylii.<\/li>\n\n\n\n<li>Ocet winny.<\/li>\n\n\n\n<li>Oliwa. <\/li>\n\n\n\n<li>Pieprz.<\/li>\n\n\n\n<li>S\u00f3l.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Spos\u00f3b przygotowania:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Do naczynia wlewamy wod\u0119 i odrobin\u0119 octu. Wk\u0142adamy kromki chleba na kr\u00f3tk\u0105 chwil\u0119. Nast\u0119pnie kromki odciskamy, wrzucamy do naczynia przeznaczonego do podania potrawy. Drobno kroimy pomidory &#8211; dorzucamy. Czerwon\u0105 cebul\u0119, celem z\u0142agodzenia ostro\u015bci warto pokroi\u0107 w pi\u00f3rka i namoczy\u0107 przez 15-20 minut w wodzie z dodatkiem \u0142y\u017cki octu lub soku z cytryny, a nast\u0119pnie dobrze ods\u0105czy\u0107. Tak przygotowan\u0105 cebul\u0119 wrzucamy do chleba i pomidor\u00f3w. Og\u00f3rki kroimy w kostk\u0119, uzupe\u0142niamy sa\u0142at\u0119. Ca\u0142o\u015b\u0107 doprawiamy oliw\u0105, sol\u0105, pieprzem, posypuj\u0105c li\u015bci bazylii. Danie gotowe jest do podania. Smacznego! \ud83d\ude42<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cz\u0119sto poruszamy kwesti\u0119 nie marnowania jedzenia. Je\u017celi co\u015b zostaje, warto to wykorzysta\u0107 do stworzenia dania. Jak dawniej gospodyniom w Warszawie zostawa\u0142o mi\u0119so z roso\u0142u &#8211; robi\u0142y pyzy lub pierogi z mi\u0119sem. Jak w Krakowie zostawa\u0142y resztki pieczeni i sos &#8211; robiono maczank\u0119. Wiele sposob\u00f3w, wiele mo\u017cliwo\u015bci, tak samo w Umbrii i Toskanii, gdzie czerstwy chleb &hellip; <a href=\"https:\/\/marcinolszewski.pl\/index.php\/2026\/10\/03\/panzanella-prosta-kuchnia-umbrii-i-toskanii\/\" class=\"more-link\">Czytaj dalej <span class=\"screen-reader-text\">Panzanella &#8211; prosta kuchnia Umbrii i Toskanii<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[63,7],"tags":[],"class_list":["post-2980","post","type-post","status-publish","format-standard","hentry","category-przepisy-kulinarne","category-kuchnia-autorska"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marcinolszewski.pl\/index.php\/wp-json\/wp\/v2\/posts\/2980","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcinolszewski.pl\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcinolszewski.pl\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcinolszewski.pl\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcinolszewski.pl\/index.php\/wp-json\/wp\/v2\/comments?post=2980"}],"version-history":[{"count":3,"href":"https:\/\/marcinolszewski.pl\/index.php\/wp-json\/wp\/v2\/posts\/2980\/revisions"}],"predecessor-version":[{"id":2984,"href":"https:\/\/marcinolszewski.pl\/index.php\/wp-json\/wp\/v2\/posts\/2980\/revisions\/2984"}],"wp:attachment":[{"href":"https:\/\/marcinolszewski.pl\/index.php\/wp-json\/wp\/v2\/media?parent=2980"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcinolszewski.pl\/index.php\/wp-json\/wp\/v2\/categories?post=2980"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcinolszewski.pl\/index.php\/wp-json\/wp\/v2\/tags?post=2980"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}