Hey everyone, welcome to my recipe site. Today I’m gonna show you how to make a special dish, Panzanella. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.
Panzanella Recipe. In this Barefoot Contessa video, Ina Garten's panzanella salad is a terrific way to use up stale or leftover bread. I made Panzanella this week for a segment on a future Food Network episode, and I was reminded once again just how much I love and adore it.
You can have Panzanella using 18 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Panzanella
Prepare 5 slices of ready-made garlic toast (about 3/4 in thick).
Take 1 of medium red bell pepper, de-seeded and chopped.
Take 1/2 of English cucumber, de-seeded and chopped.
Take 6 of baby tomatoes (I used 2 colour romanellas).
Make ready 1 handful of cherry tomatoes, halved.
You need 3 tbsp of capers.
Prepare 1 of shallot, finely chopped.
Take 2 tbsp of fresh dill, chopped.
It’s 3 tbsp of fresh basil, chopped.
Prepare of Zest of 1 lemon.
Take of Zest of 1 orange.
Make ready 2 cloves of garlic, minced.
You need 1/4 cup of white wine vinegar.
Prepare 1/2 cup of extra virgin olive oil.
Take 1/2 tbsp of dried oregano.
You need 1 tsp of sea salt.
It’s 1/2 tbsp of freshly cracked black pepper.
It’s of Parmesan cheese.
The warm, professional and knowledgeable staff invites you to return often for superb dinner experiences.The Tuscan bread salad called panzanella is the perfect place to use those sad, soft tomatoes that are still rich in flavor.Traditional panzanella is made with stale, dried bread that's rehydrated from a dressing of sweet tomato juices, vinegar and plenty of olive oil.Panzanella is a great way to use up stale bread.
Panzanella instructions
Put a large nonstick pan on medium heat. Your garlic toast should already come pre-buttered, so just put it in the pan for a few minutes per side to toast it up. When they're crunchy and slightly scorched, remove them to cool..
Put the bell pepper, cucumber, tomatoes, capers, shallot, dill, basil and lemon and orange zest in a large mixing bowl..
Whisk together the garlic, vinegar, olive oil, oregano, salt and pepper. Pour the dressing into the bowl of veg. Cut the garlic toast into bite-sized pieces and add them as well. Toss everything together, then refrigerate 30 minutes to overnight. When serving, use a veggie peeler to top the salad with slivers of parmesan cheese..
It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar.It is also popular in other parts of central Italy Panzanella Ristorante features delicious Italian and Sicilian cuisine of the Drago family in modern, yet elegant setting.At Panzanella, they bring you an extensive choice of fine wines to compliment your palate.
It's made for warm summer days, when tomatoes are at their best.Serve with something simple like a beef carpaccio.Classic Panzanella Salad (Tuscan-Style Tomato-and-Bread Salad) Recipe.Unraveling the mysteries of home cooking through science.Use dried (not stale) bread and salted tomatoes to make the best version of this classic Italian bread salad.
