Panzanella (tuscan bread salad)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Best-quality stale -- |
| Italian bread | ||
| 1⅔ | cup | Cold water |
| ½ | cup | Red wine vinegar |
| 3 | larges | Ripe tomatoes -- cored, |
| Seeded, diced | ||
| 1 | Red or Vidalia onion -- | |
| Diced | ||
| 2 | Ribs celery -- diced | |
| ½ | medium | Cucumber -- diced |
| 2 | tablespoons | Capers -- drained |
| 1 | Clove garlic -- minced | |
| ⅓ | cup | Olive oil |
| ¾ | teaspoon | Anchovy paste |
| Crushed red pepper flakes | ||
| Salt -- pepper to taste | ||
| ½ | cup | Fresh basil leaves -- |
| Slivered | ||
Directions
Preparation time: 20 minutes. Standing time: 10 minutes. This salad displays the Tuscan trait of using stale bread in innovative ways. Paired with fresh summer produce, the dried bread takes on a second life.
Classically, a rustic Italian bread is used. We tried it with an olive oil and rosemary-scented loaf.
Remove crusts from bread and cut bread into 1-inch chunks. Place in a large bowl and add water and vinegar. Toss lightly so the bread is completely soaked. Let stand 10 minutes. Squeeze bread gently but firmly to remove most of the moisture; return to a dry mixing bowl. Add tomatoes, onion, celery, cucumber, capers and garlic to bread and toss lightly. Whisk oil, anchovy paste, red pepper flakes, salt and pepper in a small bowl. Pour over bread mixture and toss well. Fold in basil. Chicago Tribune, 08/05/93.
Recipe By :
File