October 5, 2008

Traditional Panzanella salad

So, what do our beloved Queen of Canada and Italian cuisine have in common? Well, in Italian cuisine we hate to throw things away, just as HCM Elizabeth does (or as she commands – have you ever heard about how lovely she finds it when new dishes are created using leftovers in Her royal kitchen?). So, did you roast a chicken? Use the bones to make chicken broth! Do you have leftover risotto? Make arancine! Do you have stale bread? Make a Tuscan panzanella salad!

About 4 thick slices of old bread
½ red onion, sliced
2 large ripe tomatoes
2 celery stalks, chopped
1 cucumber, sliced
1 Tbsp white wine vinegar
1 garlic clove (optional)
Olive oil
Salt, pepper

Traditionally, the bread is soaked in water for about 20 or 30 minutes (a step you could skip if your bread is just 1 day old). I personally don’t like that, since I don’t like the idea of tasting water in my salad. So, I prefer to quickly moisten the bread under running water. Then the bread will wonderfully absorb all the flavors of all the different ingredients, especially the tomatoes and the olive oil.

Using your hands, crumble the softened bread and put it in a bowl. Over the bread put the tomatoes, cut in wedges. Add some salt and the vinegar, and stir. Add the sliced cucumber, onion and celery. Add olive oil, and a touch of salt and pepper. Stir and put the salad in the fridge for about 20 minutes. Serve with basil.

I used a nice basil and parmesan bread. It gave more flavor.

Branching out
Fancy panzanella salad

Please note there's one more thing in common. HCM stands for Her Canadian Majesty. And me, I write about HCM in my dissertation... however, my HCM stands for Hybrid Choice Models... God save the Queen!
Posted by Daziano at 8:56 PM |  
Labels: ,


Subscribe to: Post Comments (Atom)
Related Posts Widget for Blogs by LinkWithin