Brunch Panzanella Recipes

BRUNCH PANZANELLA

Steps:

• Preheat the oven to 350 degrees F.
• Spread the almonds on a baking sheet and bake in the oven until toasted, about 8 to 10 minutes.
• While the almonds are toasting, melt the butter in a 10-inch skillet over high heat, and cook until it browns. Add the bay leaf and stand back (it might pop). Lower the heat to medium and add the sugar to the pan and stir. When the sugar has melted, add the brandy and stand back (it might flame). Add the lemon juice. Cook for 15 seconds, then add the orange juice and salt. Stir and cook until the liquid has reduced by half and it has reached a syrupy consistency. You should have about 1/2 cup. Remove the bay leaf.
• Using a serrated knife, shave off the thicker parts of the crust. Cut the bread into 1/2-inch cubes. You should have about 8 cups. Place the bread in a large bowl. Add 1/4 cup of the brown butter syrup. Spread the bread in a single layer on a rimmed baking sheet. Bake until golden and crispy on the outside and still chewy inside, 15 to 20 minutes, turning occasionally for even coloring.
• Put the strawberries in a medium bowl. Add the sugar, lemon juice, vinegar, and salt and mix well. Allow to macerate for 5 to 10 minutes.
• Place the raisins in a small bowl. Cover with hot water. Allow the raisins to plump for 8 to 10 minutes. Drain the fruit.
• Place the bread in a large bowl. Add remaining brown butter syrup, the almonds, raisins, blueberries, and mint. Toss well. To serve, spoon some strawberries in each bowl. Spoon some panzanella beside the strawberries. Spoon some whipped cream (or vanilla yogurt) over the strawberries.

PANZANELLA

Steps:

• Spread 8 cups cubed crusty bread on a baking sheet and bake at 400˚ F until toasted, 8 to 10 minutes; let cool. Transfer the bread to a bowl and add 2 1/2 pounds chopped tomatoes, 1/2 sliced red onion, 1 cup torn basil, 2/3 cup olive oil and 1/4 cup each capers and red wine vinegar. Season with salt and pepper and gently toss.

PANZANELLA

Steps:

• Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
• For the vinaigrette, whisk all the ingredients together.
• In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

PANZANELLA

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a colander and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins.
• Spread the chunks of bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted.
• In a bowl, whisk together the remaining oil, the vinegar and shallot. Season to taste. 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

Steps:

• Core the tomatoes and, if large, cut them into chunks; if small, halve or quarter them. Toss them gently with the shallot, garlic, oil, vinegar, 1 tablespoon salt, and pepper. Set aside until the tomatoes are very juicy, about 10 minutes.
• Fill a large bowl with ice water. Add the bread and set aside until soft, no more than 5 minutes. Using your hands, scoop the bread from the water, squeeze out as much water as possible, and rub it through your fingers into the tomatoes. Tear the basil over the salad and toss gently. (The bread salad can be served now or set aside at room temperature for a couple of hours.)
• Cook's Note It's easy to dry fresh bread. Tear it into chunks and microwave for 1 to 2 minutes. Or place the chunked bread on a baking sheet in a 250 degrees oven for a few minutes.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

PANZANELLA

Steps:

• In a large bowl, combine tomatoes, cucumber, green onion, yellow pepper, parsley, and basil.
• In a small bowl, whisk together lemon juice, olive oil, salt, ground black pepper, and garlic. Pour lemon juice mixture over the tomato mixture, and toss to coat. Refrigerate for 30 minutes.
• Meanwhile, preheat oven to 350 degrees F (175 degrees C). Place bread cubes in a single layer on a baking sheet. Bake for 12 minutes, or until toasted and dry.
• Toss bread cubes with tomato mixture, and serve.