Episode 99: Panzanella
Recipe Source
Panzanella, Tuscan tomato and bread salad - Giuliano Hazan
Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad) Recipe - Serious Eats
Cocktail hour - what’s on our minds?
Cucumbers and panzanella
Ingredienti pg 46
Originally was onion based!
(Tomatoes didn't make their way into the classic panzanella recipe until the 16th century at the very earliest (since tomatoes didn't exist in Europe until they were brought back from the Americas), and it's more likely that they arrived far more recently.)
Kenji says: And let's get one thing straight: panzanella is not a tomato salad with bread; it's a bread salad flavored with vegetables.
Of course our Friend Kenji goes on a whole Dry (Stale) VS fresh bread journey. INCLUDING a method we’re trying - soaked in water and wrung dry ( Kenji says absolutely not) As the soaking killed the flavor of the bread. He lands on at the very least toasting your bread. Or allowing the bread to become stale and then toasting. (15 minutes in a 300 degree oven)
Ingredients
2 cups good Italian bread trimmed of its crust
1/2 sweet red onion, very thinly sliced crosswise
1 pound ripe, firm flavorful tomatoes, cut into cubes about 1/2 ” thick
1/2 seedless English cucumber, sliced about 1/8″ thick
1 small garlic clove
3 anchovy fillets
1 tablespoon capers
1 tablespoon good red wine vinegar
Salt
Freshly ground black pepper
1/4 cup extra virgin olive oil
Special Equipment
Food processor/blender
Steps
Place the bread in a bowl and cover with cold water. Allow to soak for about 20 minutes.
Put the sliced onion in another bowl and cover with cold water. Allow to soak for about 20 minutes.
Put the garlic, capers and vinegar in a food processor and chop until smooth.
Transfer the mixture to a mixing bowl.
Add the olive oil, season with salt and pepper and mix well.
Place the tomatoes and cucumbers in a salad bowl.
Lift the bread out of the water and squeeze all the water out with your hands.
Crumble the bread into the salad bowl.
Take the onion out of the water and squeeze lightly.
Add to the bowl. Add the dressing, toss well, and serve.