Top-ranked recipe named "Panzanella (Tuscan Bread Salad)"
Try this Panzanella (Tuscan Bread Salad) recipe, or contribute your own. "Celery" and "Italian" are two tags used to describe Panzanella (Tuscan Bread Salad).
Preparation time: 20 minutes. Standing time: 10 minutes. This salad displays the Tuscan trait of using stale bread in innovative ways. Paired with fresh summer produce, the dried bread takes on a second life. Classically, a rustic Italian bread is used. We tried it with an olive oil and rosemary-scented loaf. Remove crusts from bread and cut bread into 1-inch chunks. Place in a large bowl and add water and vinegar. Toss lightly so the bread is completely soaked. Let stand 10 minutes. Squeeze bread gently but firmly to remove most of the moisture; return to a dry mixing bowl. Add tomatoes, onion, celery, cucumber, capers and garlic to bread and toss lightly. Whisk oil, anchovy paste, red pepper flakes, salt and pepper in a small bowl. Pour over bread mixture and toss well. Fold in basil. Chicago Tribune, 08/05/93. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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