Spring Panzanella with Veuve Clicquot Yellow Label
Veuve Clicquot gave carte blanche to a group of ‘New Makers’ to create bold new food pairings for their champagne. Irene Berni (@valdirose) has created this recipe which pairs perfectly with Veuve Clicquot Yellow Label. Since 2007, Irene has dedicated herself to Valdirose, a family-run B & B. There she creates atmospheres, develops recipes and holds workshops and retreats to celebrate the beauty of simple things.
Spring Panzanella Recipe
- 1/2 kg of stale bread
- 20 cherry tomatoes
- 200 g of high-quality tuna in oil
- 4 fresh spring onions
- Salted capers
- Red wine vinegar
- Salt and oil
In a large bowl, place the bread cut in cubes and moisten with 500 ml of water. Crumble with your fingers.
Slice the tomatoes and onions in thin rounds. Mix these ingredients in a separate bowl along with the capers, season with wine vinegar and the oil from the tuna. Pour this seasoning on the bread and mix until uniformly blended. Add the tuna cut in pieces, season with extra-virgin olive oil and garnish with chopped celery.