Panzanella
Panzanella
The simplicity of panzanella lies in the simplicity of the ingredients. From Tuscany to Sicily, Italian kitchens lay claim to the original recipe for this delicious refreshing salad. And what better time to make it when the markets are bursting with fresh, colourful ingredients. Because this is considered a sort of peasant dish, the ingredients and quantities are not rigid. Peasant food originated from inexpensive and accessible ingredients known to local cultures. The basic ingredients are bread, tomatoes, garlic, fresh herbs, olive oil, garlic, capers and cucumber. Some people add fennel, people from Livorno add seafood ingredients like shrimp to the salad. For lack of better words, this salad is very flexible. If you don’t manage to eat the whole thing, it will keep for days in the refrigerator. Paired with a crisp white wine, you have everything on the table for a perfect summer salad. You will likely notice the ingredients are all very mediterranean.
The herbs were from my Berlin balcony, the tomatoes, garlic and cucumbers from my local farmer’s cooperative Brodowin. I purchased a round loaf of Franzbrot for the bread at Lindner’s. The oil is from a small olive producer in Italy, the capers from Majorca.
I made this as a starter for an embassy function last week. Catering is always so much fun because I get to go to great parties. With smiling faces like these it’s always a good time.
Panzanella
4 - ½” thick slices of bread from the center of a loaf of Italian bread
½ cup extra virgin olive oil
salt (my favourite is Himalayan) and pepper from the grinder
small red onion, fine dice
3 tbsp. red wine vinegar
1 clove garlic, chopped finely
1 small English cucumber, small dice ½” - should be approx. 1 ½ cups
750 gram whole ripe tomatoes cut into ½” dice - approx. 3 ½ cups
3 tbsp each of fresh mint and basil, finely sliced
2 tbsp capers
You can either let the bread dry at room temperature. You can toss it all with ¼ cup olive oil, salt and pepper then bake in the oven until lightly browned. Start at 170C for 12 minutes - set the timer. Repeat until the bread is dry.
In a small bowl, soak the onions in the red wine vinegar for 10 minutes. Then add garlic, remaining olive oil, sat and pepper. Wisk and set aside.
Place cucumber, herbs, capers and vinaigrette in bowl. Toss a few times then add bread. Toss a few times more, serve and enjoy!!
Molto Bene as the Italians say!!
Saturday, June 30, 2012