Insalata Panzanella: Tuscan & Umbria Bread Salad
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- Alexandria
- Posts: 2416
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Insalata Panzanella: Tuscan & Umbria Bread Salad
One of Italy´s uncountable salads is still extraordinarily popular in Tuscany and its eastern neighbor, Umbria ..
Here is a lovely salad which makes 4 servings ..
200 grams of Day old country rustic wholemeal or whole wheat bread sliced into 5 inch x 3 1/2 inch slices
2 / 3 cup Italian Evoo
5 tblsps. Modena Balsamic Vinegar
2 tblsps of minced finely - onion
3 cups packed of Escarola ( 1 / 2 head )
1 1/2 cups packed Magenta Radicchio ( 1 medium sized radicchio )
350 grams of red vine ripe yet firm tomatoes
1 / 2 Red bell pepper sliced into thin strips
1 Green Horn Pepper or 1 / 2 Green Bell sliced into thin strips
1 large carrot peeled and grated or sliced into thin match book sticks
1 / 2 cup thinly sliced celery
1 cucumber peeled and thinly sliced
1 / 2 cup of packed Rocket or Arugla
1/2 cup of Genovese Ligurian Basil
Preparation:
1) Preheat oven to 180 C degrees .. Place the bread slices ( canapé size ) on a baking sheet and toast until crisp approx. 8 minutes .. Let cool ..
2) Slice the bread into 1 inch pieces ( cubes ) and place in a large glass bowl ..
3) Drizzle some warm water to just cover the bread ..
4) Let the bread stand until semi soft, approx. 1 minute.
5) Squeeze the bread gently and release the excess water ..
6) Transfer the bread to the large glass bowl ..
7) Add 1/ 3 cup of the Italian Evoo slowly and then the 2 tablsps of Modena and season to taste with salt and black fresh ground pepper.
8) Now add the onion and let stand approx. 20 minutes ..
9) Combine the escarola, radicchio, the sliced tomatoes ( you can de-seed and peel if you wish to ) and the bell peppers or horn pepper, carrot, celery, cucumber, rocket and the basil into the bread mixture and toss well ..
10) Whisk the remaining Evoo ( 1 / 3 cup ) and 3 tablsps of Modena into a small glass bowl .. Season with salt and pepper and drizzle over the salad and toss to blend ..
Serve with a lovely glass of Rosé from Aragón or a Blush from Provençe .. Enjoy ! Simply lovely ..
Have a lovely weekend ..
Here is a lovely salad which makes 4 servings ..
200 grams of Day old country rustic wholemeal or whole wheat bread sliced into 5 inch x 3 1/2 inch slices
2 / 3 cup Italian Evoo
5 tblsps. Modena Balsamic Vinegar
2 tblsps of minced finely - onion
3 cups packed of Escarola ( 1 / 2 head )
1 1/2 cups packed Magenta Radicchio ( 1 medium sized radicchio )
350 grams of red vine ripe yet firm tomatoes
1 / 2 Red bell pepper sliced into thin strips
1 Green Horn Pepper or 1 / 2 Green Bell sliced into thin strips
1 large carrot peeled and grated or sliced into thin match book sticks
1 / 2 cup thinly sliced celery
1 cucumber peeled and thinly sliced
1 / 2 cup of packed Rocket or Arugla
1/2 cup of Genovese Ligurian Basil
Preparation:
1) Preheat oven to 180 C degrees .. Place the bread slices ( canapé size ) on a baking sheet and toast until crisp approx. 8 minutes .. Let cool ..
2) Slice the bread into 1 inch pieces ( cubes ) and place in a large glass bowl ..
3) Drizzle some warm water to just cover the bread ..
4) Let the bread stand until semi soft, approx. 1 minute.
5) Squeeze the bread gently and release the excess water ..
6) Transfer the bread to the large glass bowl ..
7) Add 1/ 3 cup of the Italian Evoo slowly and then the 2 tablsps of Modena and season to taste with salt and black fresh ground pepper.
8) Now add the onion and let stand approx. 20 minutes ..
9) Combine the escarola, radicchio, the sliced tomatoes ( you can de-seed and peel if you wish to ) and the bell peppers or horn pepper, carrot, celery, cucumber, rocket and the basil into the bread mixture and toss well ..
10) Whisk the remaining Evoo ( 1 / 3 cup ) and 3 tablsps of Modena into a small glass bowl .. Season with salt and pepper and drizzle over the salad and toss to blend ..
Serve with a lovely glass of Rosé from Aragón or a Blush from Provençe .. Enjoy ! Simply lovely ..
Have a lovely weekend ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Insalata Panzanella: Tuscan & Umbria Bread Salad
I never liked the idea of panzanella, then a Danish friend made it and I loved it
The version I know is rather different, less leaves but quite a lot of tomato
For example this one
https://www.google.co.uk/amp/s/www.bbc.com/food/recipes/panzanella_tuscan_tomato_09380/amp
The version I know is rather different, less leaves but quite a lot of tomato
For example this one
https://www.google.co.uk/amp/s/www.bbc.com/food/recipes/panzanella_tuscan_tomato_09380/amp
- Alexandria
- Posts: 2416
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: Insalata Panzanella: Tuscan & Umbria Bread Salad
Sue,
Thank you for the link & recipe ..
Yes, it does have its nuances ! Surely wonderful too ..
I am a grand fan of the Panzanella ..
Have a lovely weekend.
Thank you for the link & recipe ..
Yes, it does have its nuances ! Surely wonderful too ..
I am a grand fan of the Panzanella ..
Have a lovely weekend.
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
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