Panzanella
I am reading the cookbook, Recipes from an Italian Summer, as part of my reading cookbooks goal for 2010. I saw the recipe for panzanella and knew immediately I would have to make it for my family during one of our dinners while up in New Hampshire. Panzanella is traditional Italian salad, usually comprised with slightly stale bread and left over ingredients. I kept it fresh and it was the perfect summer salad/side.
Ingredients & Directions:
- 8 Slices of homemade or store bought rustic white bread (slightly stale is traditionally used as well) with crusts removed.
- 8 Basil leaves, chopped
- Extra Virgin Olive Oil, for drizzling (approx 2 T)
- 4 Firm Red Tomatoes (mine were small so I used a few more)
- Salt & Pepper
Tear the bread into pieces and soak in cold water for a few minutes.
Then squeeze it out and put it into a salad bowl. Season with salt & pepper, sprinkle with basil, and drizzle generously with oil.
Toss the bread with two forks so that it crumbles, then add tomatoes. I served this with my aunt’s meatballs & pasta.
(Steven)
