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Panzanella
Started August 28, 2008 @ 7:43pm by clarkfoodfarm.blogspot.com
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clarkfoodfarm.blogspot.com
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| Panzanella | August 28, 2008 @ 7:43pm | This is the time of year we eat Panzanella (Italian Bread Salad) at least once a week at our house. The garden and farmers' markets are overflowing with awesome tomatoes and other great produce, you can't miss with this super easy, quick to fix recipe. Most recipes call for using day old bread or leaving the bread out ovenight. We rarely seem to have old bread around, so we like to cube a fresh loaf, toss the cubes in olive oil, and lightly brown them in the oven. DO NOT let them get hard & dry like croutons. Just a little toasty on the outside is perfect. There are a million and one ways to make this salad, so don't constrain yourself. Get creative and doctor it up to your liking!
Panzanella
(1) loaf of italian or rustic french bread
(2-3) large tomatoes, roughly chopped (we like Brandywine, Hillbilly, and Rainbow) or a double handful of smaller tomatoes (we like Sungold, Dix Doigts de Naples, or Peacevine Cherry)
fresh minced garlic - we like garlic, so 2-3 big teeth might find their way into our version, but most people prefer only 1-2 teeth.
(3-4) Tbsp of GOOD extra virgin olive oil - (we like olio nuovo and they carry some good stuff for a good price at La Botega on Main Street)
A generous sprinkle of freshly grated Grana Pardana or well aged parmesan. Sometimes we mix it up and use fresh mozzarella in the Ciligiene size (small spheres).
(6-8) fresh basil leaves sliced thin.
A little lemon zest
A healthy splash of well aged balsamic vinegar or try Spectrum Naturals Golden Balsamic Vinegar for a lighter flavor.
A light sprinkle of a good finishing salt. (we like Necton Flor de Sal)
Mix all ingredients together and serve over crisp, chopped Romaine.
Pour yourself a glass of wine.
Mangia! |
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