Difference between revisions of "Panzanella I"
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* freshly cracked [[pepper]] | * freshly cracked [[pepper]] | ||
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# If using a very hard baguette, run it under some [[water]] and then crumble it into a bowl. Alternatively you can cube the bread or lightly toast it if it's fresh and then cut into cubes. | # If using a very hard baguette, run it under some [[water]] and then crumble it into a bowl. Alternatively you can cube the bread or lightly toast it if it's fresh and then cut into cubes. | ||
# Add the remaining ingredients to taste. | # Add the remaining ingredients to taste. | ||
Revision as of 12:39, 28 June 2012
Description
Italian bread salad. The consistency is comparable to potato or rice salad. Everything is moist and clinging together but it isnit soupy nor is it dry. Ripe, juicy homegrown tomatoes (this provides most of the moisture in the dish, some of which used to come from olive oil) i think this tastes best at room temperature. The bread should make up about ¾ of the salad.
Ingredients
- 1 hard baguette
- ripe, juicy tomatoes
- minced onions or scallions (red onions look nice)
- capers
- minced bell peppers
- minced fresh garlic
- minced fresh basil
- minced fresh parsley
- salt
- red wine vinegar
- freshly cracked pepper
Procedures
- If using a very hard baguette, run it under some water and then crumble it into a bowl. Alternatively you can cube the bread or lightly toast it if it's fresh and then cut into cubes.
- Add the remaining ingredients to taste.
