Name: Panzanella (Tuscan Bread Salad)
Ingredients: 10 oz Best-quality stale --; Italian bread; 1 2/3 c Cold water; 1/2 c Red wine vinegar; 3 lg Ripe tomatoes -- cored,; Seeded, diced; 1 Red or Vidalia onion --; Diced; 2 Ribs celery -- diced; 1/2 md Cucumber -- diced; 2 tb Capers -- drained; 1 Clove garlic -- minced; 1/3 c Olive oil; 3/4 ts Anchovy paste; Crushed red pepper flakes; Salt -- pepper to taste; 1/2 c Fresh basil leaves --; Slivered

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CATEGORY	CUISINE	TAG	YIELD
Grains	Italian	Italian	4	Servings

INGREDIENTS

10	oz	Best-quality stale —
		Italian bread
1 2/3	c	Cold water
1/2	c	Red wine vinegar
3	lg	Ripe tomatoes — cored,
		Seeded, diced
1		Red or Vidalia onion —
		Diced
2		Ribs celery — diced
1/2	md	Cucumber — diced
2	tb	Capers — drained
1		Clove garlic — minced
1/3	c	Olive oil
3/4	ts	Anchovy paste
		Crushed red pepper flakes
		Salt — pepper to taste
1/2	c	Fresh basil leaves —
		Slivered

INSTRUCTIONS

Preparation time: 20 minutes.  Standing time: 10 minutes. This salad
displays the Tuscan trait of using stale bread in innovative ways. Paired
with fresh summer produce, the dried bread takes on a second life.
Classically, a rustic Italian bread is used. We tried it with an olive oil
and rosemary-scented loaf.
Remove crusts from bread and cut bread into 1-inch chunks. Place in a large
bowl and add water and vinegar. Toss lightly so the bread is completely
soaked.  Let stand 10 minutes.  Squeeze bread gently but firmly to remove
most of the moisture; return to a dry mixing bowl. Add tomatoes, onion,
celery, cucumber, capers and garlic to bread and toss lightly. Whisk oil,
anchovy paste, red pepper flakes, salt and pepper in a small bowl. Pour
over bread mixture and toss well. Fold in basil. Chicago Tribune, 08/05/93.
Recipe By     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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