Blt Panzanella By Alton Brown Recipes

PANZANELLA (ALTON BROWN RECIPE)

Steps:

• Toss bread cubes in the bacon drippings.
• Sear the halved grape tomatoes in 2 tablespoons of oil, cut side down, until caramelized about 5 minutes, set aside.
• Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified.
• Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well, garnish with mint and basil and serve.

BLT PANZANELLA

Steps:

• Heat the oven to 200C/180C fan/gas 4. Put the bacon in a shallow baking tray in a single layer and bake for 15 mins, turning halfway through until just starting to crisp up. Add the bread pieces and 1 tbsp of the olive oil, season with black pepper and toss everything together. Bake for 10 mins more until the bread is lightly toasted and the bacon crisp, tossing again halfway through. Leave to cool, then chop the bacon into rough pieces.
• Tip the tomatoes in a colander set in the sink, sprinkle over 1 tsp sea salt and leave for 15 mins.
• Whisk the mayonnaise, vinegar, shallot, capers, lemon zest and juice, honey and basil together in a small bowl and lightly season. Pour half the dressing into a large bowl and whisk in the remaining oil and 1 tbsp water. Tip in the rocket, drained tomatoes, bacon and croutons and toss to combine.
• Pile the panzanella onto a large serving platter and scatter over the extra basil leaves. Serve with the remaining dressing on the side.

DESSERT PANZANELLA

Steps:

• Place an inch of water in the saucepan and bring to a bare simmer and keep it there. Manage the heat to avoid boiling.
• Heat a large cast-iron skillet over high heat for 5 minutes then sear the fruit on all the cut sides. Try not to cook the fruit until it turns mushy...but you do want color. When the fruit is almost done, add 2 ounces of the Marsala to the skillet and cook another 30 seconds. Remove the fruit to a bowl and pour over with whatever liquid remains in the pan. Stir in the basil. Set aside.
• Toast the cake pieces in a toaster oven, or quickly broil them in your main oven. We're looking for toasty golden edges here...not burnt bits. Divide the cubes between the serving bowls. (A few of these pieces will fall into your mouth...that's to be expected.)
• To make the zabaglione, whisk the egg yolks in the metal bowl vigorously for 3 minutes. They will lighten in color and increase in volume a bit. While still whisking, slowly add half of the sugar. Combine the rum with the remaining Marsala and drizzle half into the egg yolks, still whisking, then the rest of the sugar and then the remaining marsala/rum combo.
• Set the bowl over the simmering water and reduce the heat to low. Stir constantly for 8 to 10 minutes, to cook the eggs and create a light foam. Your arm will get tired but you will be a hero.
• The zabaglione will be done when it reaches a light, frothy ribbon stage (falls like a "ribbon" off the whisk) and hits 135 degrees F on your thermometer. At that point, remove the bowl from the saucepan and continue whisking for 1 minute to work in some cool air and stop the cooking.
• Top the cake "croutons" with the fruit and spoon on the zabaglione and consume while warm. Later, when the guests have gone, lick the remaining zabaglione out of the bowl like the savage animal you are.