Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, panzanella. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
In this Barefoot Contessa video, Ina Garten's panzanella salad is a terrific way to use up stale or leftover bread. I made Panzanella this week for a segment on a future Food Network episode, and I was reminded once again just how much I love and adore it. In a nutshell, Panzanella is tomato-bread salad.
Panzanella is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Panzanella is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have panzanella using 18 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Panzanella:
- Take 5 slices ready-made garlic toast (about 3/4 in thick)
- Prepare 1 medium red bell pepper, de-seeded and chopped
- Make ready 1/2 English cucumber, de-seeded and chopped
- Take 6 baby tomatoes (I used 2 colour romanellas)
- Make ready 1 handful cherry tomatoes, halved
- Take 3 tbsp capers
- Make ready 1 shallot, finely chopped
- Get 2 tbsp fresh dill, chopped
- Make ready 3 tbsp fresh basil, chopped
- Get Zest of 1 lemon
- Get Zest of 1 orange
- Prepare 2 cloves garlic, minced
- Get 1/4 cup white wine vinegar
- Get 1/2 cup extra virgin olive oil
- Make ready 1/2 tbsp dried oregano
- Take 1 tsp sea salt
- Make ready 1/2 tbsp freshly cracked black pepper
- Take Parmesan cheese
Unraveling the mysteries of home cooking through science. Use dried (not stale) bread and salted tomatoes to make the best version of this classic Italian bread salad. Panzanella is a great way to use up stale bread. It's made for warm summer days, when tomatoes are at their best.
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.
Serve with something simple like a beef carpaccio. I always forget how amazing panzanella is, and then around this time every summer, I remember. This classic Italian salad seems somehow too simple — and too improbable — to be as good as it is. We're talking about a mix of day-old bread and juicy ripe tomatoes with whatever veggies might be in need of using, all tossed with a light vinaigrette. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl.
So that is going to wrap this up for this special food panzanella recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
