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Italian bread salad (panzanella)
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| Artist: |
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| Categories: |
Bakery, Digestion, Italian, Pastry, Salads, Western European |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| | X 1 hard baugette | | | X Ripe, juicy tomatoes | | | X Minced onions or scallions | | | (red onions look nice) | | | X Capers | | | X Minced bell peppers | | | X Minced fresh garlic | | | X Minced fresh basil and | | | Parsley | | | X Salt, red wine vinegar and | | | Freshly cracked pepper |
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Procedures:
| 1 | If using a very hard baugette, run it under some water and then crumble it into a bowl. | | 2 | Alternatively you can cube the bread or lightly toast it if it"s fresh and then cut into cubes. | | 3 | Add the remaining ingredients to taste. | | 4 | The bread should make up about ?of the salad. | | 5 | The consistency is comparable to potato or rice salad. | | 6 | Everything is moist and clinging together but it isn"t soupy nor is it dry. | | 7 | Ripe, juicy homegrown tomatoes (this provides most of the moisture in the dish, some of which used to come from olive oil) i think this tastes best at room temperature |
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