Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, panzanella. One of my favorites. This time, I’m gonna make it a little 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. Classic Panzanella Salad (Tuscan-Style Tomato-and-Bread Salad) Recipe. Panzanella is an Italian salad made from pieces of stale, moistened bread, with the addition of tomatoes, onions, or basil, and a dressing of vinegar and olive oil. The salad is a specialty of Tuscany.
Panzanella is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Panzanella is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can have panzanella using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Panzanella:
- Get The best tomatoes you can buy
- Prepare Cucumber
- Prepare Basil
- Take Stale ciabatta bread
- Make ready for the dressing
- Take Olive oil 3 parts
- Get Red wine vinegar 1 part
- Prepare Dijon mustard (opt)
- Take Chilli flakes (opt)
- Get Salt and pepper
Panzanella is an Italian bread salad. Traditional panzanella features cubes of stale bread, plenty of Panzanella Salad Recipe Variations. This salad is flexible, so make it to your liking! I made Panzanella this week for a segment on a future Food Network episode, and I was In a nutshell, Panzanella is tomato-bread salad.
Steps to make Panzanella:
- Slice the bread to about 1 cm thickness, arrange on a tray with olive oil salt and pepper and bake at 200c for about 10 minutes or until nicely golden brown. While the croutons are baking slice up your tomatoes and season with salt and pepper.
- Peel, deseed and slice the cucumber, mix olive oil, vinegar, mustard, chilli flakes and seasoning in a jar and give a vigorous shake. Pick some basil leaves layer them and roll into a cigar and slice with a sharp knife.
- Combine cucumber and basil with the tomatoes which have been seasoned for around 5 minutes to start releasing excess water. Add as much dressing as you like
- Remove croutons from oven and transfer onto a kitchen paper towel to absorb excess oil, while still warm combine with the salad and give a good toss.
- You can leave the salad to sit for a minute or 2 for the bread to absorb the salad juices and dressing, this works well on a large platter for the family to share, either way there is me looking pleased and a final picture. These screen shots are taken from my youtube channel.
This salad is flexible, so make it to your liking! I made Panzanella this week for a segment on a future Food Network episode, and I was In a nutshell, Panzanella is tomato-bread salad. I imagine it was originally created as a way to use up old. Panzanella is a Tuscan bread salad which combines day old bread, tomatoes, basil, cucumbers, red onion and olive oil. A perfect summer dish for lunch or as a side.
So that is going to wrap this up for this exceptional food panzanella recipe. Thanks so much for reading. I’m confident 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 on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
