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Panzanella Pasta Dura



  • 1.

    Randomly tear the Pasta Dura into “chunks” then mix together the white wine and Parmesan oil and brush all over the torn bread.

  • 2.

    Bake the marinated bread at 220c for 5 minutes or until crispy (careful it burns easily.)

  • 3.

    Toss together the snow pea tendrils, cucumber, basil and dill, then finely chop the piquillo and mix with the mayonnaise, add 2 tsp parmesan oil.

  • 4.

    Spread the hot, crispy, torn pasta dura over the salad, drizzle with capsicum mayonnaise and sprinkle with pepitas.


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Andrew Graham

Sangiovese, Pinot Noir and Chardonnay are the best wines to pair with Panzanella Pasta Dura.


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