Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, panzanella. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Panzanella [pantsaˈnɛlla] or panmolle [pamˈmɔlle] is a Tuscan chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. In this Barefoot Contessa video, Ina Garten's panzanella salad is a terrific way to use up stale or leftover bread. Classic Panzanella Salad (Tuscan-Style Tomato-and-Bread Salad) Recipe.

Panzanella is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Panzanella is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have panzanella using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Panzanella:

1. Prepare The best tomatoes you can buy
2. Prepare Cucumber
3. Get Basil
4. Prepare Stale ciabatta bread
5. Prepare for the dressing
6. Make ready Olive oil 3 parts
7. Take Red wine vinegar 1 part
8. Get Dijon mustard (opt)
9. Make ready Chilli flakes (opt)
10. Prepare Salt and pepper

This version also includes some mozzarella for richness. Prepare your own version of one of Tuscany's most famous dishes, panzanella. It's a good way to use up leftovers, as it's made with. But panzanella is more than just another tomato salad with some croutons - give everything about a Panzanella needs a good half hour, or up to four hours, for the bread to absorb the tomato juices and.

Instructions to make Panzanella:

1. Slice the bread to about 1 cm thickness, arrange on a tray with olive oil salt and pepper and bake at 200c for about 10 minutes or until nicely golden brown. While the croutons are baking slice up your tomatoes and season with salt and pepper.
2. Peel, deseed and slice the cucumber, mix olive oil, vinegar, mustard, chilli flakes and seasoning in a jar and give a vigorous shake. Pick some basil leaves layer them and roll into a cigar and slice with a sharp knife.
3. Combine cucumber and basil with the tomatoes which have been seasoned for around 5 minutes to start releasing excess water. Add as much dressing as you like
4. Remove croutons from oven and transfer onto a kitchen paper towel to absorb excess oil, while still warm combine with the salad and give a good toss.
5. You can leave the salad to sit for a minute or 2 for the bread to absorb the salad juices and dressing, this works well on a large platter for the family to share, either way there is me looking pleased and a final picture. These screen shots are taken from my youtube channel.

Heat the oil in a large sauté pan. Panzanella is really a way to use up crusty bread that has gotten hard and to celebrate perfect summer tomatoes. It is a cooling summertime salad that relies on the bread as the "filler" to soak up the juices. I made Panzanella this week for a segment on a future Food Network episode, and I was In a nutshell, Panzanella is tomato-bread salad. I imagine it was originally created as a way to use up old.

So that is going to wrap this up for this exceptional food panzanella recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!