| 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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