Tuscan Bread Salad -- Panzanella
Source of Recipe
???
Recipe Introduction
Panzanella, like ribollita, is a solution to the problem of what to do
with
bread that has dried out and become too tough to chew. In the past,
when people
made bread once a week, it was more common than it is now, but it is
still
refreshing on hot summer days, and is perfect picnic food.
Though the basic ingredient in panzanella is bread, thereīs a great
deal of
room for improvisation. I have one friend who insists it should be
seasoned
with just olive oil, vinegar, and basil, and another who throws in a
host of
ingredients including tuna fish and raw onions.
So if thereīs something you donīt like in the ingredient list, feel
free to
change it or leave it out.
List of Ingredients
1 pound several days old Tuscan white bread, sliced
6 leaves basil
3 ripe tomatoes, peeled, seeded, and sliced
1 small sweet red onion, sliced (optional)
1 cucumber, sliced (optional)
1/4 pound tuna fish (optional)
Minced parsley (optional)
1 or 2 hard boiled eggs, cut into eighths (optional)
1 teaspoon vinegar or more, to taste
3 or more tablespoons good olive oil
Salt and pepper to taste
Recipe
Dip the bread in cold water, then carefully pat it dry with a towel
(don't
crush it to a pulp). Put the bread in a salad bowl and mix in the
remaining
ingredients. Let the panzanella stand for ten minutes to give the bread
time to
absorb some flavor, and serve.
|
|
member logon
