Stale Bread Salad

Even though day-old bread. Panzanella is a simple Tuscan peasant dish cucina povera which is.


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Tuscans take stale crusty bread tear it into big craggy pieces douse it in good olive oil and give it the old toss-toss with ripe maters and more of that oil.

Stale bread salad. If necessary gently squeeze the bread to remove excess moisture. One of those classic let the. Break the bread into cubes and place them in a large salad bowl.

Often the recipe also calls for cucumber and basil. Tear the bread into chunks about the same size as the tomatoes put into a salad bowl and moisten with vinegar. This is important to avoiding terribly soggy panzanella.

Combine equal parts water and vinegar in a container and immerse the bread for just a couple of seconds dont let it get too soft. Tuscan country bread is typically recommended but I actually prefer Ciabatta because of its dryer texture this is my personal preference I dont really want the bread to melt in the salad too much. Its very popular in the summer because one of the main ingredients the tomato is ripe from May through October.

Traditional versions of Panzanella include red onions and cucumbers sometimes basil and is tossed with olive oil and vinegar dressing. Toast the bread in the oven first. Panzanella is an Italian salad consisting of soaked stale bread onions and tomatoes.

The dressing is made of olive oil vinegar salt and. Drain the onion and add to the bowl. Panzanella is a traditional Italian tomato and bread salad using stale bread with extra virgin olive oil vinegar and salt.

Panzanella is a chopped salad of soaked stale bread croutons that originated in Tuscany.


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