Wednesday, June 29, 2005

 

Panzanella (bread and tomato salad)

Panzanella is a surprisingly tasty Tuscan use of leftover bread. Essential to the tastiness of this gorgeous dish is top quality extra virgin olive oil, top quality bread, and of course flavorful tomatoes. This dish is usually associated with Tuscany, but is popular in Umbria as well.

Panzanella can be prepared ahead of time and refrigerated for several hours or taken on picnics. Remove from refrigerator an hour or so before serving.

PANZANELLA (serves 2)

2 1/2 cups Italian country style bread, 1 or 2 days old cut in cubes, 2 inches thick
2 TBSP extra virgin olive oil, or more to taste
1 TBSP good quality red wine or balsamic vinegar or more to taste
2 cups tomatoes, as ripe and fresh as possible, cubed
1/2 clove of garlic, finely minced
1/2 cup lightly packed fresh basil leaves, washed, drained on paper towels and torn into pieces, (a few extra for garnish)
salt and freshly ground black pepper to taste

Place the cubed bread into a large serving bowl. Add the tomatoes, garlic and basil. Toss. Drizzle on the olive oil and the vinegar. Season to taste with salt and pepper. Toss well coating the bread with the oil and vinegar. Let sit for 10 to 15 minutes so the bread absorbs the flavors. Garnish with a few whole basil leaves. Serve.

Comments:
Ah, yes. A great dish, and the perfect time of year to serve it!
 
Good one. I always have stale bread and give it to the birds. Now I can use it to feed myself!

Thanks.
 
ooh, another foodie! I'm excited now!
 
Made this two nights ago. Great recipie.
 
Good Job! :)
 
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