SEARCH
SHOPPING CART | 100% GUARANTEE | CONTACT US| SITE MAP
 
Now In: Recipes → All Countries → Salad → Panzanella

Panzanella
Tuscans are ingenious at improvising with stale bread. This salad combines chunks of bread soaked in water and squeezed dry, with cucumber, onions, and tomatoes tossed in olive oil and vinegar. Use good-quality Italian or French bread. Leave crusts on for flavor and texture. While Italians use week-old bread, day-old bread will produce similar results.
 
Base SKU: 534
Cuisine: Italian
Prep Time: 30 Minutes Plus Time for Bread to Go Stale
Cooking Time:
Yield: 4 Servings
Source: Cullinary Council David Rosengarten, The Dean and DeLuca Cookbook, Random House
Ingredients:- Click "View all receipe products" to see all recipe products.

1 Italian-style bread, loaf
1 pound(s) Cucumbers (English)
1/8 cup(s) Onions (sweet, such as Vidalia)
1 1/2 pound(s) Tomatoes, quartered
1/2 cup(s) Basil leaves, torn
3 tablespoon(s) Red wine vinegar
2 to taste Pepper

Instructions:
1. Cut crusts off bread, tear bread into large chunks, and let stale.
2. When ready to make panzanella, peel the cucumbers, leaving alternating bands of peeled and unpeeled areas. Slice into rounds as thinly as possible. Peel the onions, cut in half, and slice as thinly as possible. Toss the cucumber and the onion in a colander with the salt. Place a weight over all, and let drain for 20 minutes.
3. While cucumber and onion are draining, cut tomatoes into thin slices, and measure out the basil leaves.
4. When ready to serve the salad, soak the bread in cold water, then squeeze out excess water. Place the soaked bread in a large bowl.
5. Mix in cucumbers and onions, tomatoes, and basil.
6. Toss with olive oil and vinegar. Season to taste with salt and pepper. Serve immediately.
About Us · Privacy · Affiliate · FAQ · Shipping Info . Site Map
| © 2006 EthnicGrocer.Com. All rights reserved.