PANZANELLA
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
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.
MICHAELA PINA'S PANZANELLA
A summer salad From the back of the book: "Last Bite - A novel of Culinary Romance" By Nancy Verde Barr, Julia Childs' executive chef. Who is Michaela? Michaela Pina is a character from above book who was being featured on a morning news show cooking segment from her 15th century villa in Chianti. She spent the segment crying and yelling "Un sacco di merda" (A sack of s---) at her cheating husband Carlo while managing to cook this salad.
Provided by ThatSouthernBelle
Categories Grains
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the bread into large pieces and put it into a bowl. Cover it with very cold water and let it soak for 1/2 hour.
- Put the onion slices into a smaller bowl, cover with cold water and let them soak for 1/2 hour, changing the water at least once.(This will sweeten the onions.).
- Drain the bread and gently but thoroughly squeeze it dry, then break it up into a serving bowl.
- Use a fork to toss the garlic, salt and pepper with the bread.
- Drain the onions and lay them over the bread.
- Toss the tomatoes with salt, pepper and basil and scatter them over the onions. Cover with plastic wrap and refridgerate for at least 1/2 hour.
- Pour the olive oil and vinegar over the salad, toss well.
- Garnish this dish with whole basil leaves if desired.
Nutrition Facts : Calories 197.3, Fat 18.3, SaturatedFat 2.5, Sodium 7.7, Carbohydrate 8.6, Fiber 2.1, Sugar 4.8, Protein 1.5
AUTUMN PANZANELLA
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- For the croutons: Preheat the oven to 350 degrees F.
- Melt 1/4 cup butter in a large skillet over moderate heat and cook until it foams. In a large bowl, pour the butter over the 12 cups cubed bread and toss to coat. Sprinkle with Parmesan and freshly ground black pepper. Toss to season all of the bread. Transfer the bread to a baking sheet.
- Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 15 minutes. Let cool.
- Croutons can be made 1 day ahead and stored in an airtight container.
- *Michael's Notes: I use a serrated knife to remove the crust from day-old bread, then switch to a chef's knife to cut the cubes because it doesn't tear the bread. Also note that I recommend grating the Parmesan finely so that it will stick to the bread better.
- For the dressing: Melt the butter in a small skillet over moderately low heat. Add the yellow onion and saute until soft, about 15 minutes. Season with salt and pepper. Add the vinegar and stir with a wooden spoon to release any browned bits stuck on the bottom of the skillet. Transfer to a blender or food processor and puree until smooth. With the machine running, slowly add 1/2 cup of the olive oil, then the water. Transfer to a bowl and season with salt and pepper.
- For the salad: Heat a large skillet over high heat. When hot, add 1/4 cup olive oil. When the oil begins to smoke, sprinkle in the mushrooms. Don't stir! Let them sizzle until they have caramelized on the bottom, about 2 minutes. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss the mushrooms, reduce the heat to moderate, and continue to cook until well browned. Stir in the thyme and garlic and cook for about 1 minute to release their fragrance. Season with salt and pepper.
- In a large bowl, combine the croutons, the mushrooms, and the onion dressing. Toss well to coat. Add the celery, red onion, and arugula or spinach and toss again gently. Taste and adjust the seasoning. Grate fresh Parmesan on top and serve immediately.
WINTER PANZANELLA
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h25m
Yield 6 servings as first course or side dish, or 4 as main course
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- Melt the butter in a large skillet over moderate heat and cook until it foams. Add the garlic and thyme, and immediately add the bread cubes. Toss to coat well. Add most of the grated cheese and stir. Transfer bread to a baking sheet and sprinkle with the remaining cheese and salt and pepper and gently toss again while still warm to melt the cheese. Bake stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes. Set aside and let cool.
- Soak the sliced onion in the sherry vinegar and a pinch of salt for about 15 minutes. Set aside.
- Toss the squash with 1 1/2 tablespoons of the olive oil, sage, salt, and pepper. Arrange in a single layer on a baking sheet and bake until the squash is tender and lightly caramelized, about 15 to minutes. Let cool.
- Bring a large pot of salted water to a boil. Add the quartered Brussels sprouts and cook until tender but retain a touch of crispness, about 1 1/2 minutes, and drain.
- Into the reserved red onions and vinegar, whisk in remaining 1/2 cup olive oil. Season with pepper.
- In a large bowl combine the roasted squash, croutons, and Brussels sprouts. Add the vinaigrette and toss. Add the parsley leaves and toss again. Taste and adjust the seasoning. Garnish with grated Parmesan and serve immediately.
- Chef note: "Soaking the onion briefly in sherry vinegar--sometimes called blooming the onion--mellows the raw onion taste."
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 WITH MOZZARELLA AND HERBS
At the height of tomato season, for every perfectly ripe, taut and juicy specimen, there's an overripe, oozing counterpart not far away. The Tuscan bread salad called panzanella is the perfect place to use those sad, soft tomatoes that are still rich in flavor. 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 and cucumber for crunch. It's an ideal make-ahead dish; the longer the mixture sits (up to 6 or so hours), the better it tastes. Just make sure your bread thoroughly dries out in the oven so it won't turn to mush.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, appetizer, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.
- Cut tomatoes into bite-size pieces and transfer to a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt and the red pepper flakes if using. Toss to coat and set aside.
- In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.
- Add bread cubes, cucumber mixture and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 561 milligrams, Sugar 5 grams, TransFat 0 grams
PANZANELLA
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 stale bread - simply toss with ripe tomatoes and an olive oil dressing
Provided by Esther Clark
Categories Lunch, Side dish, Starter
Time 45m
Yield Serves 4-6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 378 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 2.3 milligram of sodium
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