Panzanella with Pipe Rigate

Panzanella with pipe rigate (4 portions)


Preheat oven to 180 °C. Halve baguettes lengthwise. Scoop out lower part and finely diced removed dough. Put baguette halves and bread dices in oven for approx. 8-10 min. Sprinkle dices with olive oil and trun over occasionally.

Boil pasta in salt water until "al-dente". Chill with cold water and drain well. Fill bowl with onion, avocado, cucumber, tomatoes, basil and pasta and season to taste with salt, pepper, balsamic vinegar and olive oil. Remove warm baguettes from oven, top with salad, sprinkle with crispy bread dices and place top in sloped position.