Panzanella (tuscan Bread Salad)
| 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 | Ripe tomatoes, cored | |
| Seeded, diced | ||
| 1 | Red or Vidalia onion | |
| Diced | ||
| 2 | Ribs celery, diced | |
| 1/2 | Cucumber, diced | |
| 2 | T | Capers, drained |
| 1 | Clove garlic, minced | |
| 1/3 | c | Olive oil |
| 3/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 366
Calories From Fat: 181
Total Fat: 20.5g
Cholesterol: 0mg
Sodium: 667.8mg
Potassium: 440.2mg
Carbohydrates: 38.3g
Fiber: 4g
Sugar: 5.3g
Protein: 7.1g