Cialledd
Cialledd is the panzanella from Matera, a humble and authentic dish from Basilicata's culinary tradition that transforms stale bread into a fresh and hearty salad. Born from the need to avoid wasting bread, it brings together simple ingredients in a perfect balance of flavors: softened bread, juicy tomatoes, and sweet onion create a rustic dish, ideal for warm days.
Preparation
- 1
Cut the pane raffermo into medium-sized cubes and place them in a wide bowl.
- 2
Pour the cold water over the bread cubes and let them soak for 10 minutes, until they become soft but still hold their structure.
- 3
Meanwhile, cut the tomatoes into small pieces, removing excess seeds, and collect the juice that flows out in a separate bowl.
- 4
Slice the cipolla rossa finely and soak it in cold water for 5 minutes to reduce its sharpness.
- 5
Drain the bread well from excess water and transfer it to a serving bowl.
- 6
Add the tomatoes and drained onion to the bread, dress with oil, vinegar, salt, and pepper.
- 7
Gently mix everything together, incorporating the reserved tomato juice so that the bread absorbs all the flavors completely.
- 8
Let the Cialledd rest in the refrigerator for at least 15 minutes, so that the flavors blend together.
- 9
Adjust salt and pepper at serving time, and add a generous sprinkle of freshly chopped prezzemolo fresco.
Chef's Tips
The secret to a good Cialledd is the balance between bread and dressing: the bread should not be soaked too much initially. Use ripe and fragrant tomatoes for maximum flavor, and prepare the dish shortly before serving or at most an hour before, keeping it refrigerated.