Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, panzanella. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Panzanella is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Panzanella is something which I have loved my whole life.
Panzanella [pantsaˈnɛlla] or panmolle [pamˈmɔlle] is a Tuscan chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar. It is also popular in other parts of central Italy.
To get started with this particular recipe, we must prepare a few ingredients. You can cook panzanella using 18 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Panzanella:
- Prepare 5 slices ready-made garlic toast (about 3/4 in thick)
- Make ready 1 medium red bell pepper, de-seeded and chopped
- Prepare 1/2 English cucumber, de-seeded and chopped
- Take 6 baby tomatoes (I used 2 colour romanellas)
- Prepare 1 handful cherry tomatoes, halved
- Make ready 3 tbsp capers
- Make ready 1 shallot, finely chopped
- Make ready 2 tbsp fresh dill, chopped
- Take 3 tbsp fresh basil, chopped
- Get Zest of 1 lemon
- Prepare Zest of 1 orange
- Make ready 2 cloves garlic, minced
- Take 1/4 cup white wine vinegar
- Prepare 1/2 cup extra virgin olive oil
- Take 1/2 tbsp dried oregano
- Prepare 1 tsp sea salt
- Prepare 1/2 tbsp freshly cracked black pepper
- Get Parmesan cheese
Classic Panzanella Salad (Tuscan-Style Tomato-and-Bread Salad) Recipe. Traditional panzanella is made with stale, dried bread that's rehydrated from a dressing of sweet tomato juices, vinegar and plenty of olive oil. This version also includes some mozzarella for richness. Panzanella is really a way to use up crusty bread that has gotten hard and to celebrate perfect summer tomatoes.
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.
It is a cooling summertime salad that relies on the bread as the "filler" to soak up the juices. Need a side dish for a summer BBQ? Panzanella [pantsaˈnɛlla] or panmolle [pamˈmɔlle] is a Tuscan chopped salad of bread and tomatoes that is popular in the summer. Prepare your own version of one of Tuscany's most famous dishes, panzanella. It's a good way to use up leftovers, as it's made with.
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