Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, panzanella. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Panzanella is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Panzanella is something which I’ve loved my entire life. They are fine and they look fantastic.
Panzanella [pantsaˈnɛlla] or panmolle [pamˈmɔlle] is a Tuscan chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar. It is also popular in other parts of central Italy.
To get started with this recipe, we have to prepare a few ingredients. You can have panzanella using 18 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Panzanella:
- Get 5 slices ready-made garlic toast (about 3/4 in thick)
- Get 1 medium red bell pepper, de-seeded and chopped
- Take 1/2 English cucumber, de-seeded and chopped
- Prepare 6 baby tomatoes (I used 2 colour romanellas)
- Get 1 handful cherry tomatoes, halved
- Make ready 3 tbsp capers
- Prepare 1 shallot, finely chopped
- Prepare 2 tbsp fresh dill, chopped
- Get 3 tbsp fresh basil, chopped
- Prepare Zest of 1 lemon
- Prepare Zest of 1 orange
- Get 2 cloves garlic, minced
- Take 1/4 cup white wine vinegar
- Take 1/2 cup extra virgin olive oil
- Make ready 1/2 tbsp dried oregano
- Prepare 1 tsp sea salt
- Take 1/2 tbsp freshly cracked black pepper
- Take Parmesan cheese
This panzanella salad is my take on the classic. My recipe differs somewhat from truly authentic panzanella. Florentine panzanella makes use of stale bread by soaking it in water and wringing it out. Panzanella, the Italian bread and tomato salad, is a great way to use up a stale loaf.
Instructions 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.
Prepare your own version of one of Tuscany's most famous dishes, panzanella. It's a good way to use up leftovers, as it's made with. PS: click the link below for the recipe from this video, including the exact ingredients and the farm's kitchen "tips and tricks". Panzanella is really a way to use up crusty bread that has gotten hard and to celebrate perfect summer tomatoes. It is a cooling summertime salad that relies on the bread as the "filler" to soak up the juices.
So that’s going to wrap it up for this exceptional food panzanella recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
