June 1, 2008

Fancy panzanella salad

There are multiple versions of bread salads in Central Italy. In Tuscany, and especially in Florence, traditionally they use old bread soaked in water to make their panzanella salad. But we can make a fancier version using slices of bread. We’ll use one day old ciabatta bread, which – as you know – is typical Tuscan bread.

Sliced ciabatta bread
Prosciutto-wrapped scallops
Romaine lettuce
Baby arugula
Provolone cheese, cubed
Ripe tomatoes, sliced
Black olives

Mix the greens and put them on a nice serving dish. Season with salt, balsamic vinegar and olive oil. Add the slices of bread and then the slices of tomato, right on top of the bread. Add a nice quantity of olive oil over the tomatoes and bread. Finally add the olives, the cubed cheese, and warm prosciutto-wrapped scallops.

Posted by Daziano at 10:07 PM |  
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