Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, panzanella. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Panzanella is only one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Panzanella is something that I have loved my entire life.
Read Customer Reviews & Find Best Sellers. In this Barefoot Contessa video, Ina Garten's panzanella salad is a terrific way to use up stale or leftover bread. Panzanella Ristorante features delicious Italian and Sicilian cuisine of the Drago family in modern, yet elegant setting.
To get started with this recipe, we must first prepare a few ingredients. You can have panzanella using 18 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Panzanella:
- Prepare 5 slices ready-made garlic toast (about 3/4 in thick)
- Prepare 1 medium red bell pepper, de-seeded and chopped
- Take 1/2 English cucumber, de-seeded and chopped
- Get 6 baby tomatoes (I used 2 colour romanellas)
- Make ready 1 handful cherry tomatoes, halved
- Make ready 3 tbsp capers
- Prepare 1 shallot, finely chopped
- Take 2 tbsp fresh dill, chopped
- Take 3 tbsp fresh basil, chopped
- Take Zest of 1 lemon
- Prepare Zest of 1 orange
- Take 2 cloves garlic, minced
- Take 1/4 cup white wine vinegar
- Make ready 1/2 cup extra virgin olive oil
- Prepare 1/2 tbsp dried oregano
- Make ready 1 tsp sea salt
- Take 1/2 tbsp freshly cracked black pepper
- Make ready Parmesan cheese
This Italian restaurant is located on Ventura Boulevard and a few blocks away from the Sherman Oaks Galleria. When the Drago family was naming the Sherman Oaks restaurant, they wanted a title befitting their love of fresh Italian foods and an homage to their southern Italian heritage. 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.
Steps to make Panzanella:
- 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.
Panzanella should feature toasted bread, mixed in at the last minute. Don't think I'll try this version again. I always forget how amazing panzanella is, and then around this time every summer, I remember. This classic Italian salad seems somehow too simple — and too improbable — to be as good as it is. We're talking about a mix of day-old bread and juicy ripe tomatoes with whatever veggies might be in need of using, all tossed with a light vinaigrette.
So that is going to wrap it up for this exceptional food panzanella recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
