Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to make a special dish, panzanella. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Panzanella is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Panzanella is something which I have loved my whole life.
Panzanella [pantsaˈnɛlla] or panmolle [pamˈmɔlle] is a Tuscan chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar. Panzanella is really a way to use up crusty bread that has gotten hard and to celebrate perfect The Perfect Make-Ahead Salad.
To get started with this recipe, we have to first prepare a few ingredients. You can have panzanella using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Panzanella:
- Make ready The best tomatoes you can buy
- Make ready Cucumber
- Get Basil
- Make ready Stale ciabatta bread
- Get for the dressing
- Take Olive oil 3 parts
- Take Red wine vinegar 1 part
- Make ready Dijon mustard (opt)
- Get Chilli flakes (opt)
- Get Salt and pepper
But panzanella is more than just another tomato salad with some croutons - give everything about a Panzanella needs a good half hour, or up to four hours, for the bread to absorb the tomato juices and. Panzanella is a colorful and hearty Italian salad that puts to good use juicy tomatoes and stale bread. My take on this classic is perfect to prepare ahead!
Steps to make Panzanella:
- Slice the bread to about 1 cm thickness, arrange on a tray with olive oil salt and pepper and bake at 200c for about 10 minutes or until nicely golden brown. While the croutons are baking slice up your tomatoes and season with salt and pepper.
- Peel, deseed and slice the cucumber, mix olive oil, vinegar, mustard, chilli flakes and seasoning in a jar and give a vigorous shake. Pick some basil leaves layer them and roll into a cigar and slice with a sharp knife.
- Combine cucumber and basil with the tomatoes which have been seasoned for around 5 minutes to start releasing excess water. Add as much dressing as you like
- Remove croutons from oven and transfer onto a kitchen paper towel to absorb excess oil, while still warm combine with the salad and give a good toss.
- You can leave the salad to sit for a minute or 2 for the bread to absorb the salad juices and dressing, this works well on a large platter for the family to share, either way there is me looking pleased and a final picture. These screen shots are taken from my youtube channel.
So that is going to wrap it up for this exceptional food panzanella recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
