Hey everyone, I 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. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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.
Panzanella is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Panzanella is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook panzanella using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Panzanella:
- Make ready The best tomatoes you can buy
- Get Cucumber
- Get Basil
- Take Stale ciabatta bread
- Make ready for the dressing
- Get Olive oil 3 parts
- Prepare Red wine vinegar 1 part
- Make ready Dijon mustard (opt)
- Make ready Chilli flakes (opt)
- Take 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! Panzanella is a colorful and hearty Italian salad that puts to good use juicy tomatoes and stale bread.
Instructions 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.
My take on this classic is perfect to prepare ahead! Panzanella is really a way to use up crusty bread that has gotten hard and to celebrate perfect summer tomatoes. 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, the Italian bread and tomato salad, is a great way to use up a stale loaf.
So that’s going to wrap it up with this exceptional food panzanella recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
