Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, panzanella. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. 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 popular of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Panzanella is something which I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can have panzanella using 18 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Panzanella:
- Take ready-made garlic toast (about 3/4 in thick)
- Take medium red bell pepper, de-seeded and chopped
- Prepare English cucumber, de-seeded and chopped
- Get baby tomatoes (I used 2 colour romanellas)
- Get cherry tomatoes, halved
- Take capers
- Make ready shallot, finely chopped
- Make ready fresh dill, chopped
- Make ready fresh basil, chopped
- Take Zest of 1 lemon
- Get Zest of 1 orange
- Make ready garlic, minced
- Take white wine vinegar
- Take extra virgin olive oil
- Take dried oregano
- Take sea salt
- Make ready freshly cracked black pepper
- Prepare Parmesan cheese
Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil. Panzanella is a great way to use up stale bread. It's made for warm summer days, when tomatoes are at their best.
Steps 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. Classic Panzanella Salad (Tuscan-Style Tomato-and-Bread Salad) Recipe. 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. I always forget how amazing panzanella is, and then around this time every summer, I remember.
So that’s going to wrap this up with this special food panzanella recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
