Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, panzanella. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
In this Barefoot Contessa video, Ina Garten's panzanella salad is a terrific way to use up stale or leftover bread. Cut the crust off of the bread. I made Panzanella this week for a segment on a future Food Network episode, and I was reminded once again just how much I love and adore it.
Panzanella is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Panzanella is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook panzanella using 18 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Panzanella:
- Take 5 slices ready-made garlic toast (about 3/4 in thick)
- Make ready 1 medium red bell pepper, de-seeded and chopped
- Get 1/2 English cucumber, de-seeded and chopped
- Prepare 6 baby tomatoes (I used 2 colour romanellas)
- Make ready 1 handful cherry tomatoes, halved
- Take 3 tbsp capers
- Prepare 1 shallot, finely chopped
- Take 2 tbsp fresh dill, chopped
- Get 3 tbsp fresh basil, chopped
- Prepare Zest of 1 lemon
- Make ready Zest of 1 orange
- Get 2 cloves garlic, minced
- Make ready 1/4 cup white wine vinegar
- Get 1/2 cup extra virgin olive oil
- Make ready 1/2 tbsp dried oregano
- Get 1 tsp sea salt
- Prepare 1/2 tbsp freshly cracked black pepper
- Make ready Parmesan cheese
We're talking about a mix of day-old bread and juicy ripe tomatoes with whatever veggies might be in need of using, all tossed with a light vinaigrette. Classic Panzanella Salad (Tuscan-Style Tomato-and-Bread Salad) Recipe. Unraveling the mysteries of home cooking through science. Use dried (not stale) bread and salted tomatoes to make the best version of this classic Italian bread salad.
Steps to make Panzanella:
- Put a large nonstick pan on medium heat. Your garlic toast should already come pre-buttered, so just put it in the pan for a few minutes per side to toast it up. When they're crunchy and slightly scorched, remove them to cool.
- Put the bell pepper, cucumber, tomatoes, capers, shallot, dill, basil and lemon and orange zest in a large mixing bowl.
- Whisk together the garlic, vinegar, olive oil, oregano, salt and pepper. Pour the dressing into the bowl of veg. Cut the garlic toast into bite-sized pieces and add them as well. Toss everything together, then refrigerate 30 minutes to overnight. When serving, use a veggie peeler to top the salad with slivers of parmesan cheese.
Panzanella Ristorante features delicious Italian and Sicilian cuisine of the Drago family in modern, yet elegant setting. At Panzanella, they bring you an extensive choice of fine wines to compliment your palate. The warm, professional and knowledgeable staff invites you to return often for superb dinner experiences. The Tuscan bread salad called panzanella is the perfect place to use those sad, soft tomatoes that are still rich in flavor. Traditional panzanella is made with stale, dried bread that's rehydrated from a dressing of sweet tomato juices, vinegar and plenty of olive oil.
So that is going to wrap it up with this exceptional food panzanella recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
