Crunchy fruit and vegetable Panzanella with PGI Finocchiona – A Beatrice Segoni recipe

Ingredients for 4 people:

  • 200 gr of Stale bread
  • 1 Parsnip
  • 1 Carrot
  • 60 gr Walnuts
  • 1 Green apple
  • 120 gr ‘Datterini’
  • 1 small onion
  • 1 Guinea fowl breast
  • 160 gr Finocchiona in two thick slices
  • White wine vinegar
  • Extra virgin Olive Oil
  • Salt and pepper as needed


Peel the parsnip and make it boil. Clean the carrot and cut julienne. Cut the guinea fowl breast into strips and cook it in a pan with oil, salt and pepper. Cut PGI Finocchiona, apples and tomatoes, walnuts and onions in small cubes and add the bread that you have toasted. Cut the parsnip into slices and prepare a crown on the bottom of the dish. Place the guinea fowl breast on top and the ‘panzanella’ to be seasoned with oil, vinegar, salt and pepper.
Cover with PGI Finocchiona cubes and decorate with carrot julienne.


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